Tuna and Chickpea Salad with Pesto
From mrspotatohead 16 years ago
- - to make
- Serves 6
Simple and healthy - perfect for brownbag lunch
Ingredients
- 2 15.5-ounce cans (3 cups) chickpeas, roughly chopped shopping list
- 1 12-ounce jar roasted red peppers, drained and thinly sliced shopping list
- 24 black olives, pitted and roughly chopped shopping list
- 2 stalks celery, thickly sliced shopping list
- 3 6-ounce cans tuna, drained shopping list
- 5 tablespoons store-bought pesto shopping list
- 1/2 kosher salt shopping list
- 1/4 teaspoon black pepper shopping list
How to make it
- In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, salt, and black pepper,
- That's it
People Who Like This Dish 5
- otterpond Windermere, FL
- jenniferbyrdez Kenner, LA
- mizyellow Pickerington, OH
- waterlily Joplin, MO
- marriage Apalachin
- mrspotatohead Minneapolis, MN
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The Rating
Reviewed by 2 people-
I love you Mrspotat. That's it. I would only use one can chickpea's, only thing I would change. Love this.
jenniferbyrdez
in kenner loved it
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" It was excellent "