- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can black olive,s drained and coarsely chopped
- 1 15-ounce can artichoke hearts, drained and coarsely chopped
- 2 roasted red bell peppers, seeded and coarsely chopped
- 1/3 to 1/2 cup pesto
- Salt and black pepper to taste
- Combine all ingredients
- Chill and enjoy.
- If the chickpeas are mashed before adding to the salad, this makes a tasty sandwich filling.