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Artichoke Salad With Chickpeas offers you the taste of Italy on a plate. Each bite has everything from hearty chickpeas to sour artichoke coated in a herbed dressing.

Artichoke is one of the ingredients many people are afraid to use frequently. I am among those people; however, I try to get out of my comfort zone and try to buy more of it and cook it.

Today, I have used canned marinated artichoke with fantastic taste, and I like to use it in many salads. The flavor from the canned artichoke is simply fabulous. It pairs excellently with roasted peppers, fresh tomatoes, and chickpeas.

It is a colorful and fresh salad with an abundance of veggies, roasted peppers, and a simple but yummy herbed vinaigrette.

I like salads. Any of them are welcomed and savored. However, many ingredients go well together; others may go wrong. More ideas and recipes are the advantage not to get bored with making the same always.

This salad sounds odd, but you will change your mind if you try it. It turned out to be super delicious, hearty, and fresh. I liked everything from taste, color, and satisfaction. Some of my exciting salad recipes you may be interested in are:

This bursting with flavors of artichoke salad is different from ordinary salads; however, it has an exciting taste coated in a simple herbal dressing.

Artichokes benefits

Artichokes are consistently cited as a superfood or super ingredient because of their high level of antioxidants and prebiotics. Fresh or canned, artichokes are great to be used and cooked. Its extract may help against digestive problems, problems with the liver, and others. Artichokes, like many other veggies, are great to eat.

There is no surprise that artichoke salad has become one of my favorite salads. You can serve this salad cold right when you did it or store it for late. Any time of the day it can go well next to anything. This salad has nice vibrant colors, fresh and interesting flavor, just perfect for any occasion or on a daily basis.

Artichoke Salad Ingredients:

One cup canned marinated artichokes
1 tbsp Basil, fresh
1 cup cherry tomatoes
One can chickpeas
One shallot onion

For the Herbed Dressing:

⅓ cup olive oil
1 tsp maple syrup or honey (optional) I did with both versions, and I liked without more
½ tsp garlic powder
A handful of chopped fresh basil
A handful of fresh chopped oregano or dried if you don’t have a fresh one
Seasoning

How to assemble the salad?

On a cutting board, cut slices of roasted peppers. You can buy roasted peppers, bake them, or use some leftover roasted ones.

Cut cherry tomatoes in four, and slice the shallot to look nice on the plate. Watch the video below

Take a food processor, add all the ingredients for the dressing, and blend at high speed for 1 minute. It doesn’t have a lovely aspect, but it tastes refreshing and pleasant.

Take a bowl and start assembling all ingredients. Pour over the dressing and gently mix all ingredients.

Serve it.

What do you choose: dried or fresh herbs?

This is a good question for me, as well, because I don’t always have fresh herbs in my kitchen. So the best and quick option is to use dried herbs. Fresh ones have intenser aromas and beautiful bright flavor, making your dish taste more interesting. But, if I don’t have some fresh basil or oregano, I add dried spices.

For the vinaigrette: I did this salad twice, and on the second time, I have skipped honey. I liked it more. So keep in mind that Maple syrup or honey is an optional ingredient.

Other veggies you can add to the artichoke salad are fennel, fresh shredded carrot, green beans instead of chickpeas, asparagus, or avocado.