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.

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 is the ideal salad for every occasion since it is packed with fresh flavor and brilliant color.

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

Instructions

1. Mix dressing ingredients: Combine all vinaigrette ingredients in a liquid measuring cup or a small bowl. Add a good pinch of black pepper and salt to taste.
2. Place all of the chopped vegetables in a large bowl and toss the salad with the dressing. Toss until coated with dressing, taste, and correct seasoning as necessary before serving.

Notes

• Fresh vs. dry herbs: While dried herbs are always an option, fresh herbs have a lovely, vibrant flavor. Since dried herbs are much more concentrated than fresh herbs, the measurements will be significantly lower.
• Vinaigrette sweeteners: I use a small amount of maple syrup in the dressing to counteract the acidity of the red wine vinegar, but you could also use honey, coconut sugar, or agave.
• You can also use vegetables like asparagus, sliced fennel, white beans, cucumber, shredded carrots, olives, and leafy greens as additional ingredients.

Extra Tips for Success

• Use marinated artichokes: Because they have the most taste, I prefer to use artichoke hearts that have been marinated in oil and herbs. Even if some jarred artichokes are only packed in water and have less flavor, you can still use them in this salad.
• Fresh vs. dry herbs: While dried herbs are always an option, fresh herbs have a lovely, vibrant flavor. Since dried herbs are much more concentrated than fresh herbs, the measurements will be significantly lower.
• Vinaigrette sweeteners: I use a small amount of maple syrup in the dressing to counteract the acidity of the red wine vinegar, but you could also use honey, coconut sugar, or agave.
• You can also use vegetables like asparagus, sliced fennel, white beans, cucumber, shredded carrots, olives, and leafy greens as additional ingredients.
• Avoid salads that are "watery": Sometimes, salads have an unappealing pool of water at the bottom of the bowl that dilutes the dressing. I advise using paper towels to blot dry any surplus water after rinsing the chickpeas or washing any other ingredients in order to prevent this. Before adding leafy greens to your salad, make sure they are completely dry if they need to be rinsed first.