Tuscan Artichoke Tomato Salad With Chickpeas and Simple Vinaigrette
By Sophia Reed
Prep the vegetables, herbs, chickpeas, and vinaigrette ahead, then combine them when ready to eat or chill the finished salad for 1–2 hours. This lettuce-free Tuscan artichoke tomato salad pairs marinated artichoke hearts with juicy cherry tomatoes, capers, and chickpeas.
Cherry tomatoes are halved rather than chopped into smaller pieces, while thin red onion, basil ribbons, diced chives, and capers bring contrast to the hearty chickpeas and artichokes. The vinaigrette uses olive oil, red wine vinegar, dried parsley, garlic powder, salt, and black pepper. Marinated artichokes add extra flavor, though plain canned artichokes in water can also be used.
The salad is ready once every ingredient is evenly coated and the herbs are distributed throughout the bowl. A watery result is the main issue to avoid: thoroughly strain the artichokes, rinse and pat dry the chickpeas, and use cherry tomatoes. Heirloom and Roma tomatoes were tested but released too much juice, which thinned the dressing.
Serve it immediately for a fresh, crisp mix or chill it briefly to let the vinaigrette settle into the vegetables. It also works over arugula, and optional cucumber, pitted olives, shredded carrot, or feta can be added. Keep leftovers in a closed container; the salad has its freshest flavor within the first two days.
Why you'll love this recipe
- The vegetables, herbs, chickpeas, and dressing can be prepped separately, making final assembly quick when a ready-to-pack lunch is needed.
- It holds well after mixing because sturdy artichokes, chickpeas, capers, and cherry tomatoes stay distinct under the simple vinaigrette.
- Chilling the assembled salad for one to two hours gives the vinaigrette time to flavor the ingredients without requiring additional cooking.
- Leftovers remain useful for meal prep in a closed container, with the source noting the freshest flavor during the first two days.
- No reheating is needed, so portions can move directly from the refrigerator to a lunch container or be served cold over arugula.
- A larger batch is straightforward because the recipe is assembled in one bowl after each ingredient is prepped and drained properly.
Ingredients
- •10 oz cherry tomatoes (cut in half)
- •0.5 medium red onion (thinly sliced)
- •1 12 oz jar marinated artichoke hearts (strained from water or marinade)
- •1 15 oz can cooked chickpeas (strained, rinsed, and dried; about 1 1/2 cups cooked chickpeas)
- •2 Tbsp fresh basil (cut into thin strips)
- •2 Tbsp fresh chives (finely diced)
- •1 Tbsp capers
- •0.25 cup olive oil
- •2 Tbsp red wine vinegar
- •1 tsp dried parsley
- •0.25 tsp salt (1/4–1/2 teaspoon; add more or less depending on preference)
- •0.5 tsp garlic powder (or 1 garlic clove, finely minced)
- •0.25 tsp ground black pepper
Instructions
- 1
Cut the cherry tomatoes in half, thinly slice the red onion, finely chop the chives, and cut the basil into long thin strips.
- 2
Strain the artichoke hearts from their liquid and set aside.
- 3
Strain and rinse the canned chickpeas, then pat them dry.
- 4
Add the olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper to a bowl and whisk together.
- 5
Add the tomatoes, red onion, chives, basil, marinated artichoke hearts, chickpeas, capers, and vinaigrette to a bowl.
- 6
Mix until all the vegetables are coated.
- 7
Serve immediately or chill for 1–2 hours for better flavor.
FAQ
Nutrition (per serving)
Calories
157
Protein
1g
Fat
14g
Carbs
6g
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