How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pesto Tuna Chickpea Salad?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Pesto Tuna Chickpea Salad suitable as seafood?

Yes, Pesto Tuna Chickpea Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Pesto Tuna Chickpea Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pesto Tuna Chickpea Salad Recipe

Name: Pesto Tuna Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Fresh, crisp and full of flavor — this Pesto Tuna Chickpea Salad is a must-try. Made with chickpeas, red peppers, black olives and stalks celery. Easy s…

This Pesto Tuna Chickpea Salad relies on simple, everyday ingredients such as (6 ounce) cans tuna, drained, store-bought pesto sauce, kosher salt and black pepper. It comes together quickly and makes 4 servings, at about 186 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

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)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
186 kcal
Category
Seafood

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Pesto Tuna Chickpea Salad

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