tuna and chickpea salad with pesto
rating:2 cans of chickpeas, drained and chopped roughly (just dump them on your
board and run the knife across them a couple of times)
One 12 oz jar of roasted red peppers, drained and sliced
24 Olives pitted and chopped roughly
2 stalks of celery chopped (not too finely, you want the celery in thick
enough slices to get the crunch.)
12 cherry or grape tomatoes halved, (sundried tomatoes would be good too)
3 6oz cans of tuna drained
5 tbs of jarred pesto (or you can get ambitious and make it fresh)
Handful of fresh basil leaves, chopped.
1 bag of baby spinach leaves
