Tuscan Artichoke Tomato Salad (Print Version)
# Ingredients:
→ Salad
01 -
1 tablespoon capers
02 -
2 tablespoons fresh chives, chopped small
03 -
2 tablespoons basil leaves, sliced thin
04 -
425 grams cooked chickpeas, rinsed and patted dry
05 -
340 grams artichoke hearts in marinade, drained
06 -
0.5 medium red onion, sliced really thin
07 -
285 grams cherry tomatoes, sliced in half
→ Tuscan Vinaigrette
08 -
0.25 teaspoon black pepper, ground
09 -
0.5 teaspoon garlic powder or 1 clove of garlic, finely chopped
10 -
0.25 to 0.5 teaspoon salt, add more if you want
11 -
1 teaspoon dried parsley
12 -
30 millilitres red wine vinegar
13 -
60 millilitres olive oil
# Instructions:
01 -
Chop the chives, slice the red onion super thin, cut the basil up, and slice your cherry tomatoes in half. Drain those artichokes and leave them to the side. Get the chickpeas nice and dry after rinsing.
02 -
Grab a small bowl. Pour in olive oil, add red wine vinegar, dried parsley, salt, garlic, and pepper. Mix everything up really well so it looks all smooth.
03 -
Toss your tomatoes, onions, basil, chives, artichoke hearts, chickpeas, and capers into a big bowl. Drizzle on the dressing. Mix gently so everything gets a good coat.
04 -
You can dig in right away, or pop it in the fridge for an hour or two to bump up the flavor.
# Notes:
01 -
Keep it in a closed container in the fridge for up to 3 days. It's best when you eat it within 2 days while it's still super fresh.
02 -
Add some chopped cucumber, shredded carrot, or olives if you want more crunch. It's delicious over a bowl of arugula.
03 -
Don't freeze this one. The veggies won't stay nice.