Description
This Tuscan Artichoke Tomato Salad is a quick, vibrant, and refreshing vegan and gluten-free dish perfect for summer.
Ingredients
Scale
- 2 cups Cherry Tomatoes (Halved)
- 1 small Red Onion (Thinly sliced)
- 1 cup Marinated Artichoke Hearts
- 1 can Chickpeas (Drained and rinsed)
- 1/4 cup Fresh Basil (Chopped)
- 1/4 cup Fresh Chives (Chopped)
- 2 tablespoons Capers
- 1/4 cup Olive Oil (Can experiment with flavored oils)
- 2 tablespoons Red Wine Vinegar (Can substitute with lemon juice)
- 1 tablespoon Dried Parsley
- to taste Salt (Be cautious if using salted capers)
- 1 teaspoon Garlic Powder (Can substitute with fresh minced garlic)
- to taste Ground Black Pepper
Instructions
- Prep the vegetables: halve cherry tomatoes, slice red onion, dice chives, and cut fresh basil into strips.
- Prepare chickpeas: strain, rinse, and pat dry the canned chickpeas.
- Make the vinaigrette: whisk together olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper.
- Combine all ingredients: mix cherry tomatoes, red onion, chickpeas, artichoke hearts, capers, and vinaigrette in a large bowl.
- Serve and enjoy: serve fresh, or chill in the refrigerator for 1-2 hours before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg