Here’s a gorgeous from-the-pantry Tuscan Artichoke Salad! This Tuscan Artichoke Salad sits right in that sweet spot where healthy meets delicious!
I adore this flavorful pantry friendly salad it’s perfect for quick lunches and side dishes that seem to go with everything from sandwiches and burgers on the grill to baked salmon and roasted chicken. This chunky antipasto style artichoke salad is packed with the sunny flavors of Italy ~ but most of the ingredients come out of a can or a jar!
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.
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.
So good!
Ali
Tuscan Artichoke Salad
4
servings10
minutes270
kcalThis bright & fresh artichoke salad is abundant in vegetables & Italian herbs! Each bite is filled with marinated artichokes, roasted red peppers, and paired with a simple herbed vinaigrette.
Ingredients
- SALAD
12 oz jar marinated artichokes, drained of liquid
1/2 cup roasted red peppers, diced
1 15 oz can garbanzo beans, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced or diced
- HERBED VINAIGRETTE
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons maple syrup (or honey)
1/2 teaspoon garlic powder
1-2 Tablespoon fresh basil, chopped (or 1 1/2 teaspoons dried basil)2 teaspoons fresh oregano, chopped (or 1 teaspoon dried oregano)
salt & black pepper
Directions
- Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
- Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!
