Tuna and Chickpea Salad with Pesto

from Real Simple

2 15.5-ounce cans (3 cups) chickpeas, roughly chopped (and drained)
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
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 sprigs fresh basil (optional)

In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, salt, and black pepper. Divide among individual plates. Garnish with the basil (if using).Yield: Makes 6 servings

e-notes: i did this last week and really enjoyed it. ben thought it was great. miles had 2nd servings. my other kids wouldn't touch it. i had used up my olives the night before and so i didn't add those. i did 2 cans of tuna just because. i used homemade pesto because, in my opinion, it is so much better.