Fresh Tuscan Artichoke Tomato Salad with Chickpeas and Herbs

Name: Fresh Tuscan Artichoke Tomato Salad with Chickpeas and Herbs
Total time: 2 min
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; ¼ cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried parsley; ¼-½ teaspoon salt, to taste; ½ teaspoon garlic powder or 1 garlic clove, finely minced; ¼ teaspoon ground black pepper

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A vibrant summer salad with marinated artichoke hearts, chickpeas, red onion, fresh herbs, and juicy tomatoes tossed in a zesty Tuscan vinaigrette.

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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
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried parsley
¼-½ teaspoon salt, to taste
½ teaspoon garlic powder or 1 garlic clove, finely minced
¼ teaspoon ground black pepper