In a large bowl, coarsely mash the chickpeas using a potato masher. You want about half to be really well mashed, but the rest can be coarsely mashed or even whole.
Toss the chickpeas with the black olives, artichoke hearts, and roasted red peppers. Stir in the pesto, according to taste. Season to taste with salt and black pepper.
Notes
This salad can be eaten on its own or as a sandwich topping. I added fresh heirloom tomato slices to top off my sandwiches, but grilled or roasted veggies would also be a great addition.
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