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

recipesbylena.com

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

View full recipe on recipesbylena.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at recipesbylena.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Whisk
Colander
Paper towel
Spatula
Spoon
Refrigerator

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