This bright & fresh artichoke salad is abundant in vegetables & Italian herbs! Each bite is filled with marinated artichokes, fire roasted red peppers, and paired with a simple herbed vinaigrette.
Since I was a little girl I have had such a huge obsession with marinated artichokes. Whenever I make this salad I have to try super hard not to eat the whole jar! They are truly one of my favorite salad
So it comes to no surprise by me saying that this is one of my all-time favorite salads! As of late, I’ve been eating it almost every day. And I also served it at two separate family dinners for Easter this past weekend!
It’s full of vibrant color, fresh flavor, and is the perfect salad for any occasion.
ingredients.
You’ll need a handful of fresh produce and a few pantry items to make this beautiful salad! Here’s the full list: marinated artichokes, garbanzo beans/chickpeas, red onion, fire roasted red pepper, cherry tomatoes, oregano, basil, olive oil, red wine vinegar, garlic powder, salt & pepper, and maple syrup.
How to Make Artichoke Salad
First, whisk together all of the dressing ingredients. Taste and adjust with a pinch more salt or black pepper, or more garlic powder.
Then after chopping vegetables and rinsing garbanzo beans, assemble salad ingredients in a large bowl. Drizzle dressing over top of salad and toss together!
Taste, adjust flavor and seasonings, and then serve.
Extra Tips for Success
Use marinated artichokes: I personally like using marinated artichoke hearts with oil and herbs because they have the most flavor. Some jarred artichokes are packaged with just water and will have less flavor but can still be used in this salad!
Dried herbs vs fresh: you can of course use dried herbs but fresh will give a beautiful bright flavor! If you use dried herbs the measurements will be a lot less than fresh herbs since they are much more condensed.
Vinaigrette sweeteners: In the dressing I use a touch of maple syrup to balance out the tang from the red wine vinegar, but you can also swap for honey (not vegan), coconut sugar, or agave.
More vegetables you can add: you can also use veggies such as asparagus, sliced fennel, white beans, cucumber, shredded carrots, olives, and leafy greens.
Avoid a “watery” salad: On occasions, salads can have an unpleasant puddle of water at the bottom of the bowl that waters down the dressing. To avoid this, I recommend using paper towels to pat dry any excess water from rinsing the chickpeas or washing any other ingredients. If using leafy greens that need to be rinsed, be sure to thoroughly pat them dry before tossing into your salad.
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