Tuna And Chickpea Salad With Pesto

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2 15.5-ounce cans (3 cups) 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

1/2 kosher salt

1/4 teaspoon black pepper

6 sprigs fresh basil (optional)

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