Marinated Artichoke and Chickpea Tomato Salad

Prep Time 15 mins

Rest Time 1 hr

Total Time 1 hr 15 mins

Cooking Method: Mixing

Courses: Appetizer, Dinner, Lunch, Vegan

Difficulty: Beginner

Servings: 3

Estimated Cost: $ 11

Calories: 270

Best Season: Spring, Summer

Description

This no-cook Marinated Artichoke and Chickpea Tomato Salad is a light yet satisfying Mediterranean dish. It’s loaded with tangy artichoke hearts, juicy cherry tomatoes, crisp red onions, and protein-packed chickpeas — all tossed in a bold Tuscan-style vinaigrette. Perfect for sunny lunches, picnics, or as a refreshing side at your next BBQ.

Ingredients

For the Salad:

2 cups cherry tomatoes, halved (~300g)
½ medium red onion, thinly sliced
1 can (12 oz)
1 cups ½ cooked chickpeas (or 1 can, 250g)
2 tablespoons fresh basil, thinly sliced
2 tablespoons fresh chives or green onion, chopped
1 tablespoon capers (optional)

For the Tuscan Vinaigrette:

4 tablespoons (60 ml)
2 tablespoons red wine vinegar
1 teaspoon dried parsley
1 teaspoon ½ garlic powder or clove fresh garlic, minced
¼ to ½ teaspoon salt (to taste)
¼ teaspoon ground black pepper

Instructions

Step 1: Prep the Veggies

1
Halve the cherry tomatoes.
2
Slice the red onion thinly.
3
Chop the basil and chives.
4
Drain the artichoke hearts and chickpeas.

Step 2: Make the Dressing

5
In a small bowl, whisk together olive oil, red wine vinegar, parsley, garlic (powder or minced), salt, and pepper.

Step 3: Toss the Salad

6
In a large salad bowl, combine tomatoes, red onion, artichokes, chickpeas, herbs, and capers (if using).
7
Pour the vinaigrette over and toss well to coat.

Step 4: Chill & Serve

8
Serve immediately or chill in the fridge for 1–2 hours for deeper flavor. Optional: top with vegan feta or serve with crusty bread.

Nutrition Facts

Servings 3

Serving Size ~1¼ cups

Amount Per Serving
Calories 270kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 2g10%
Sodium 480mg20%
Potassium 530mg16%
Total Carbohydrate 24g8%
Dietary Fiber 6g24%
Sugars 5g
Protein 7.5g15%

Vitamin A 680 IU
Vitamin C 22 mg
Calcium 105 mg
Iron 2.3 mg
Vitamin E 2.1 IU
Folate 90 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

💡 Tips & Swaps

Add-ins: Diced cucumber, sliced black olives, or shredded carrots.
Protein boost: Add quinoa or cooked lentils for a more filling salad.
Cheese option: Add crumbled feta or goat cheese (if not vegan).
Make-ahead: Store in a covered container in the fridge for up to 3 days.

Keywords: artichoke chickpea salad, summer vegan salad, Mediterranean tomato salad, marinated artichoke salad recipe, easy picnic salad

💙 Why You’ll Love It

No cooking required
Bursting with color and nutrients
Tangy and herbaceous
Perfect for meal prep or gatherings

Read it online: https://foodievibe.com/recipes/marinated-artichoke-and-chickpea-tomato-salad/

Shopie Lane

Food and Lifestyle Blogger

Hi, I’m Sophie Lane — a food lover, curious traveler, and storyteller at heart. I’m passionate about inspiring others to live healthier, happier lives through simple, nourishing meals and mindful exploration of the world.