This delicious Artichoke and Chickpea Salad can be made for lunch or dinner. It’s a hearty salad that delivers the flavor with ingredients like artichoke hearts, chickpeas, onion, grape tomatoes, and garnished with fresh basil. I topped it off with a delicious vinaigrette dressing.
Artichoke and Chickpea Salad
12 oz. Jar of marinated artichokes, drained of liquid
1/2 Cup of roasted red peppers, chopped
1 15 oz. can of chickpeas, rinsed and drained
1/4 Cup of white onion, chopped
1 Cup of cherry tomatoes, halved
1/2 Cup of green olives, pitted
Garnish with fresh basil, chopped
1/3 Cup of olive oil
1 Clove of garlic, minced
3 Tablespoons of red wine vinegar
2 Teaspoons of sugar free maple syrup or a maple syrup of your choice
1 1/2 Teaspoons of Italian seasoning
Himalayan salt and pepper
-Whisk all of the vinaigrette dressing ingredients in a medium size bowl and season with Himalayan salt and pepper to taste.
-In a large bowl, add all of the chopped vegetables then drizzle with vinaigrette dressing. Toss until coated then add additional seasoning if necessary. Serve and enjoy!