Tuscan Artichoke Salad

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.

ceramic with artichokes & garbanzo bean salad in it on dark gray background.

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 ingredients.

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.

Ingredients for artichoke salad arranged on a dark gray background.

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.

hand using spoon to mix dressing in clear glass on dark gray background.

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.

hand pouring salad dressing over bowl of chopped vegetable salad.

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.

close up of artichokes and garbanzo bean salad in a ceramic bowl.

More Delicious Salads to Try

If you tried this Tuscan Artichoke Salad recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

ceramic with artichokes & garbanzo bean salad in it on dark gray background.

Tuscan Artichoke Salad

5 from 1 vote

This 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.

Servings 4
Prep Time: 10 mins

Course: Salad, Side Dish
Cuisine: Italian
Tags: artichoke heart salad, artichoke salad
Freezer Friendly: No
Calories: 279 kcal
Author: Bethany Kramer

Ingredients

Salad

Herbed Vinaigrette

Instructions

  1. 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.

  2. 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!

Notes

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.

Nutrition Facts
Tuscan Artichoke Salad
Amount Per Serving
Calories 279 Calories from Fat 188
% Daily Value*
Fat 20.9g32%
Sodium 601mg25%
Carbohydrates 19.9g7%
Fiber 5.7g23%
Sugar 3.5g4%
Protein 5.9g12%
Vitamin A 2IU0%
Vitamin C 7mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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Recipe Rating




4 Comments

  • Avatar for N N says:

    Yum! Do you serve right away, or let it marinate in the fridge for a bit? I added some feta and it’s delicious so far!

  • Avatar for Janice Janice says:

    5 stars
    Great salad and easy to make! I wasn’t sure if my husband would like it for supper since it was vegetarian. He loved it and said we should add it to our most favorite main dish recipes list!