Tuscan Artichoke Salad

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

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.

Course Salad, Side Dish

Cuisine Italian

Keyword artichoke heart salad, artichoke salad

Freezer Friendly No

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 279kcal

Author Bethany Kramer

Ingredients

Salad

12 oz jar marinated artichokes, drained of liquid
1/2 cup roasted red peppers, diced
1 14 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 (honey or sugar works)
1/2 teaspoon garlic powder
2 Tablespoons fresh basil, chopped
2 teaspoons fresh oregano, chopped (or 1 teaspoon dried oregano)
salt & black pepper

Instructions

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!

Video

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