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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
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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!