I was looking for something light and bright, and that didn’t involve the stove, for dinner and maybe even lunch this week. This Artichoke Salad has some big Mediterranean vibes and it really is so simple and delicious to make. It also ends up being gluten free and vegetarian too! One of the best parts is, that this salad can be made ahead of time, and any leftovers make a great grab-and-go lunch.

This Artichoke Salad starts off with its namesake - artichokes. It’s then got loads of other tasty bits like roasted red bell, tomatoes, and garbanzo beans. It can be served as part of a main meal or even as a side. I decided to serve mine over some baby spinach and baby kale and topped it all off with a few pieces of shaved parmesan.

This would also be great paired with a steak or maybe even a grilled Mediterranean seasoned chicken breast. No matter which way you go with it, a side or a main, it’s good stuff all around. This could also be made ahead of time and stored in the fridge for about 3 days. Just give it all another good toss or a stir and it’s good to go - though U’d probably wait on adding the basil until ready too serve since it does wilt.

If you top this Artichoke Salad over greens, the dressing it’s tossed with is perfect as a dressing for the entire salad.

Artichoke Salad

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinTotal time: 5 Min

A mediterranean style salad that's focused around artichokes! Quick and easy to make with a homemade vinaigrette dressing and plenty of veggies packed in.

Ingredients

Salad

1 (14 Oz.) Can Quartered Artichoke Hearts (In water.)
1 C. Cherry Tomatoes, Halved
1 (15 Oz.) Can Chickpeas
1/2 C. Roasted Red Bell Pepper
1/4 C. Minced Red Onion
Fresh Basil, Sliced
Optional Topping: Shaved Parmesan

Dressing

1/3 C. Extra Virgin Olive Oil
3 Tbsp. Red Wine Vinegar
2 Tsp. Fresh Oregano
2 Tsp. Honey
1/2 Tsp. Minced Garlic
Salt & Pepper to Taste

Instructions

Toss 1 (14 Oz.) Can Quartered Artichoke Hearts, 1 C. Cherry Tomatoes, 1 (15 Oz.) Can Chickpeas, 1/2 C. Roasted Red Bell Pepper, 1/4 C. Minced Red Onion, and any Fresh Basil desired into a large bowl together.
In a small bowl, blend together the 1/3 C. Extra Virgin Olive Oil, 3 Tbsp. Red Wine Vinegar, 2 tsp. Fresh Oregano, 2 Tsp. Honey, 1/2 Tsp. Minced Garlic, and Salt & Pepper to Taste.
Pour the dressing into the large bowl and stir it all together.
Enjoy right away or cover and chill in the fridge until ready to enjoy, or up to 3 days.
Top with shaved parmesan if desired.

Nutrition Facts

Calories

256.55

Fat (grams)

13.93 g

Sat. Fat (grams)

1.86 g

Carbs (grams)

26.29 g

Fiber (grams)

6.97 g

Net carbs

19.32

Sugar (grams)

6.74 g

Protein (grams)

7.25 g

Sodium (milligrams)

445.27 mg

Cholesterol (grams)

0 g

Nutritional Claims: High Fiber • Plant Based • Vegetarian • Pescatarian •Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free •Kosher