Tuscan Artichoke & Chickpea Salad
Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) artichoke hearts, quartered (in water or marinated)
1 cup cherry tomatoes, halved
½ red onion, thinly slice
1 cucumber, diced
¼ cup sun-dried tomatoes, sliced (oil-packed or rehydrated)
¼ cup Kalamata olives, pitted and halved
Handful fresh basil leaves, torn or sliced
2 tbsp capers (optional)
For the dressing:
3 tbsp extra virgin olive oil
1½ tbsp red wine vinegar or fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
Salt & pepper, to taste
Pinch of dried oregano
Instructions:
Prep the ingredients: Drain chickpeas and artichokes. Slice vegetables and herbs as needed.
Make the dressing: In a small bowl or jar, whisk together olive oil, vinegar (or lemon juice), mustard, garlic, salt, pepper, and oregano until well emulsified.
Assemble the salad: In a large bowl, combine chickpeas, artichokes, tomatoes, onion, cucumber, sun-dried tomatoes, olives, capers (if using), and basil.
Toss & chill: Pour the dressing over the salad. Toss gently to coat everything. Let sit for at least 15–30 minutes before serving to let the flavors meld.
Serve: Enjoy cold or at room temperature. Garnish with extra basil or crumbled feta if desired.
Optional Add-Ons:
Crumbled feta or shaved parmesan
Grilled chicken or tuna
Arugula or spinach base