Pesto Tuna Chickpea Salad - cooking recipe

Ingredients

2 (15 1/2 ounce) cans chickpeas, roughly chopped
1 (12 ounce) jar roasted red peppers, drained and thinly sliced
24 black olives, pitted and roughly chopped
2 stalks celery, thickly sliced
3 (6 ounce) cans tuna, drained
5 tablespoons store-bought pesto sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 sprigs fresh basil (for garnish)

Preparation

In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, salt, and black pepper. Garnish with basil.