Artichoke Herb Salad (Printable Recipe)
Bright mix of artichokes, roasted peppers, and a punchy herb vinaigrette that's full of Tuscan vibes.
# Ingredients You'll Need:
→ Salad
01 -
35 g red onion, cut thin or diced
02 -
150 g cherry tomatoes, sliced in half
03 -
400 g canned chickpeas (garbanzo beans), rinsed and drained
04 -
120 g roasted red peppers, chopped up
05 -
340 g artichoke hearts, marinated and drained
→ Herbed Vinaigrette
06 -
Freshly ground black pepper, add as much as you like
07 -
Sea salt, as much as you want
08 -
4 g fresh oregano, chopped up (or 2 g dried if that's what you've got)
09 -
8 g basil, fresh and chopped
10 -
2.5 ml garlic powder
11 -
10 ml maple syrup (swap with honey or sugar if prefer)
12 -
45 ml red wine vinegar
13 -
80 ml extra virgin olive oil
# Steps to Follow:
01 -
Pour on all the vinaigrette. Toss everything gently till it’s mixed up and nice. Taste and tweak the seasoning if you want. Dish it up right away.
02 -
Throw the drained artichoke hearts, roasted peppers, chickpeas, tomatoes, and red onion into a big bowl.
03 -
Grab a jug or bowl and whisk olive oil, red wine vinegar, maple syrup, garlic powder, chopped basil, and oregano. Keep mixing until it looks kind of creamy. Sprinkle in salt and pepper till it tastes good.
# Extra Tips:
01 -
Fresh herbs give the vinaigrette a real punch of flavor. If you're using dried ones, just pop in a smaller amount since they're stronger.
02 -
The maple syrup knocks back the tang in the dressing. Can't do maple? Switch it up with honey or whatever sweetener you like.
03 -
Cucumber, fennel, shredded carrots, asparagus, olives, or some leafy greens mix in great too if you're feeling creative.