Description
A light, vibrant, and refreshing vegan salad featuring marinated artichokes, juicy cherry tomatoes, hearty chickpeas, and a zesty Tuscan vinaigrette.
Ingredients
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1 14-ounce can marinated artichoke hearts, drained and quartered
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1 15-ounce can chickpeas, drained, rinsed, and dried
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2 cups cherry tomatoes, halved
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1 small red onion, thinly sliced
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3 tablespoons capers, drained
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¼ cup fresh basil, chiffonade
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2 tablespoons fresh chives, chopped
Tuscan Vinaigrette:
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¼ cup extra virgin olive oil
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2 tablespoons red wine vinegar
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½ teaspoon garlic powder
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1 teaspoon dried parsley
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Halve the cherry tomatoes, thinly slice the onion, chop the chives, and slice the basil.
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Drain and rinse chickpeas, pat dry; drain and quarter artichoke hearts.
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Whisk olive oil, vinegar, garlic powder, parsley, salt, and pepper to make vinaigrette.
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Combine all salad ingredients in a large bowl.
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Drizzle vinaigrette over and toss gently to coat.
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Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
- Dry chickpeas well to avoid soggy salad.
- Use cherry tomatoes for the best texture.
- Salad tastes even better after chilling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean