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    Home » All Recipes » Healthy Salads + Grain Bowls

    Tuscan Artichoke Tomato Salad

    Published: Jun 8, 2022 by Megan · This post may contain affiliate links.

    32.9K shares
    Jump to Recipe
    salad with text "easy & vegan tuscan artichoke tomato salad, ready in 20 minutes!".

    This Tuscan Artichoke Tomato Salad is the best vegan, gluten-free, & lettuce-free salad. With marinated artichoke hearts, ripe tomatoes, chickpeas, red onion, & a simple vinaigrette, this Tuscan salad can be whipped up in just 20 minutes!

    bowl of salad with artichokes, tomatoes, red onion, basil, chives, capers, and chickpeas.

    I love a good summer salad. While I usually reach for my Chickpea Quinoa Arugula Salad or Mediterranean Orzo Salad, lately I've been craving something even lighter & easier to make.

    That's when the idea came to me to make a salad surrounding my two latest obsessions- canned marinated artichokes & sweet juicy tomatoes!

    Ingredients:

    labeled artichoke tomato salad ingredients including marinated artichokes, cherry tomatoes, olive oil, basil, chives, chickpeas, red onion, dried parsley, vinegar, capers, salt, pepper.

    Ingredient notes:

    • Canned artichoke hearts: You can use marinated artichokes or plain canned artichokes in water. The marinated artichokes give this salad more flavor, but either works.
    • Tomatoes: I tried this recipe with chopped heirloom tomatoes and Roma tomatoes, but found cherry tomatoes work best. The other varieties release too much juice and ended up watering down the salad.
    • Chickpeas: Can be substituted 1:1 for white cannellini beans.

    How to make an artichoke tomato salad

    Prep the veggies & chickpeas

    Cut the cherry tomatoes in half, thinly slice the red onion, finely chop the chives, and cut the basil into long thin strips. To prep the artichoke hearts, strain them from the liquid they are sitting in.

    You'll also want to strain and rinse the canned chickpeas and then pat them dry before adding them to the salad.

    diced cherry tomatoes, sliced red onions, chickpeas, chopped basil, chives, artichokes, and capers in bowls.

    Make the Tuscan vinaigrette

    This is a really simple vinaigrette that adds a ton of flavor to this salad!

    Simply whisk together the olive oil, red wine vinegar, garlic powder, dried parsley, salt, and pepper to make this dressing.

    clear container with herb filled dressing inside.

    Assemble the artichoke salad

    Add the chopped veggies, marinated artichoke hearts, chickpeas, capers, and vinaigrette to a bowl. Then mix together until all the veggies are coated.

    bowl of salad ingredients including chickpeas, tomatoes, red onion, basiil, chives, red onion, and capers with a vinaigrette poured on top.

    At this point the salad is ready to be served. You can chill the salad for a few hours for an even better flavor, but it's truly ready to eat right after mixing.

    FAQ & Tips:

    Can I add more vegetables to this salad?

    Of course! If you want to add more vegetables, I'd recommend trying out chopped cucumber, pitted olives, or shredded carrot. You can even serve this with greens added in and it goes especially well over a bed of arugula.

    If you're not trying to keep this vegan, you can even add in feta cheese to make this a Greek artichoke salad.

    How do I avoid a watery salad?

    My first tip to avoid a watery salad is to make sure to rinse and dry the chickpeas before adding them to the salad. It's also super important to use the right variety of tomato as some release more juice.

    I also recommend thoroughly straining the canned artichokes so you're not adding too much extra liquid to the recipe.

    How do I store this Tuscan artichoke salad?

    This salad can be stored in a closed container in the fridge for up to 3 days. It is best eaten within the first two days for the freshest flavor.

    I don't recommend freezing this salad as it ruins the texture of the vegetables and herbs.

    bowl of salad with artichokes, tomatoes, red onion, basil, chives, capers, and chickpeas alongside small bowls of basil and chives.

    I can't wait for you to try this Artichoke Tomato Salad made with marinated artichokes, ripe juicy tomatoes, and the best Tuscan vinaigrette. Enjoy this vegan summer salad!

    -TSG

    More recipes with tomatoes you will love:

    • Vegan Gazpacho
    • Roasted Tomato Chickpea Pasta
    • Vegan Spinach Tomato Basil Babka
    • Roasted Tomato & Pumpkin Seed Pesto Toasts

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    bowl of salad with artichokes, tomatoes, red onion, basil, chives, capers, and chickpeas.

    Tuscan Artichoke Tomato Salad

    This easy artichoke tomato salad is filled with marinated artichoke hearts, chickpeas, red onion, fresh herbs, juicy ripe tomatoes, & a Tuscan vinaigrette for the best summer salad!
    4.86 from 27 votes
    Print Pin
    Course: Healthy Salads + Grain Bowls, Vegetarian Sides
    Cuisine: Italian
    Prep Time: 2 minutes
    Total Time: 2 minutes
    Servings: 6 servings
    Author: Megan Horowitch

    Ingredients 

    Salad Ingredients

    • 10 ounces cherry tomatoes cut in half
    • ½ medium red onion thinly sliced
    • 1 12 ounce jar of marinated artichoke hearts strained from water/marinade
    • 1 15 ounce can of cooked chickpeas strained, rinsed, and dried (about 1 ½ cups cooked chickpeas)
    • 2 Tablespoons fresh basil cut into thin strips
    • 2 Tablespoons fresh chives finely diced
    • 1 Tablespoon capers

    Tuscan vinaigrette

    • ¼ cup olive oil
    • 2 Tablespoons red wine vinegar
    • 1 teaspoon dried parsley
    • ¼-1/2 teaspoon salt add more or less depending on preference
    • ½ teaspoon garlic powder or 1 garlic clove finely minced
    • ¼ teaspoon ground black pepper

    Instructions

    • First, prep the veggies, herbs, and chickpeas. Cut the cherry tomatoes in half, thinly slice the red onion, finely chop the chives, and cut the basil into long thin strips. Stain the artichoke hearts from the liquid they are sitting in and set aside. Lastly, strain and rinse the canned chickpeas and then pat them dry before adding to the salad.
    • Next, make the Tuscan vinaigrette. Add the olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper to a bowl and whisk together.
    • To finish, put everything together. Add the chopped tomatoes, red onion, chives, basil, marinated artichoke hearts, chickpeas, capers, and vinaigrette to a bowl. Then mix together until all the veggies are coated.
    • Serve immediately or chill for 1-2 hours for an even better flavor. Enjoy!

    Notes

    • If you want to add more veggies, chopped cucumber, pitted olives, or shredded carrot are all great options. This salad also tastes great over a bed of arugula greens.
    • This salad can be stored in a closed container in the fridge for up to 3 days. It is best eaten within the first two days for the freshest flavor.
    • I don't recommend freezing this salad as it ruins the texture of the vegetables and herbs.

    Nutrition

    Serving: 1small bowl | Calories: 157kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 453mg | Potassium: 129mg | Fiber: 2g | Sugar: 2g | Vitamin A: 880IU | Vitamin C: 24mg | Calcium: 23mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Carol says

      September 30, 2022 at 2:10 pm

      5 stars
      Absolutely delicious! I used the option of cannellini beans instead of garbanzo, because it’s what I had on hand. But, follows the rest of the directions exactly. Great recipe!

      Reply
      • Megan says

        September 30, 2022 at 2:18 pm

        Thank you for the review and glad to hear cannellini beans still tasted delicious in it!

        Reply
    2. Heidi says

      August 03, 2022 at 4:08 pm

      5 stars
      We really love this salad so much. Thank you for the simplicty and taste is amazing... !! dont hesitate to try it.

      Reply
      • Megan says

        August 03, 2022 at 5:02 pm

        So happy to hear that, thanks for the review 🙂

        Reply
    3. Brenda says

      July 16, 2022 at 5:28 pm

      5 stars
      I can’t find chives at our grocery stores. What do you suggest as a substitute? Thank you.😊

      Reply
      • Megan says

        July 16, 2022 at 5:54 pm

        You can omit them or substitute them for chopped scallions instead!

        Reply

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