Description
Artichoke tomato chickpea salad with fresh herbs and zesty vinaigrette. A light, protein-packed spring salad ready in 20 minutes.
Ingredients
- 10 ounces cherry tomatoes, halved
- 1 12 ounce jar artichoke hearts in water, drained and quartered
- 1 15 ounce can chickpeas, drained, rinsed, and patted dry
- 1/2 medium red onion, thinly sliced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers, drained
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 small garlic clove, finely minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Place the halved cherry tomatoes, drained artichoke hearts, chickpeas, red onion, basil, parsley, and capers in a large mixing bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
- Pour the vinaigrette over the salad ingredients.
- Gently toss until everything is evenly coated.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Serve immediately or refrigerate for 1 to 2 hours to allow the flavors to develop before serving.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir before serving as the dressing may settle.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean