This bright & fresh artichoke salad is abundant in vegetables & Italian herbs! Each bite is filled with marinated artichokes, fire roasted red peppers, and paired with a simple herbed vinaigrette.
This is one of my all-time favorite salads! As of late, I’ve been eating it almost every day. And I also served it at two separate family dinners for Easter this past weekend! It’s full of vibrant color, fresh flavor, and is the perfect salad for any occasion.
You’ll need a handful of fresh produce and a few pantry items to make this beautiful salad! Here’s the full list: marinated artichokes, garbanzo beans/chickpeas, red onion, fire roasted red pepper, cherry tomatoes, oregano, basil, olive oil, red wine vinegar, garlic powder, salt & pepper, and maple syrup.
Prep Time: 10 mins
Course: Salad, Side Dish
Freezer Friendly: No
Calories: 279 kcal
Author: Bethany Kramer
- 12 oz jar marinated artichokes, drained of liquid
- 1/2 cup roasted red peppers, diced
- 1 15 oz can garbanzo beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced or diced
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons maple syrup (or honey)
- 1/2 teaspoon garlic powder
- 1-2 Tablespoon fresh basil, chopped (or 1 1/2 teaspoons dried basil)
- 2 teaspoons fresh oregano, chopped (or 1 teaspoon dried oregano)
- salt & black pepper
- Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
- Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!
Dried herbs vs fresh: you can of course use dried herbs but fresh will give a beautiful bright flavor! If you use dried herbs the measurements will be a lot less than fresh herbs since they are much more condensed.
Vinaigrette sweeteners: In the dressing I use a touch of maple syrup to balance out the tang from the red wine vinegar, but you can also swap for honey (not vegan), coconut sugar, or agave.
More vegetables you can add: you can also use veggies such as asparagus, sliced fennel, white beans, cucumber, shredded carrots, olives, and leafy greens.