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Ingredients
Scale
- 10 ounces cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- 1 (12-ounce) jar of marinated artichoke hearts, drained
- 1 (15-ounce) can of cooked chickpeas, rinsed and dried
- 2 tablespoons fresh basil, cut into thin strips
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon capers
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried parsley
- ¼–½ teaspoon salt (to taste)
- ½ teaspoon garlic powder (or 1 garlic clove, minced)
- ¼ teaspoon ground black pepper
Instructions
- Chop the cherry tomatoes, red onion, chives, and basil.
- Rinse and dry the chickpeas.
- Whisk together olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper in a bowl.
- Combine the chopped vegetables, marinated artichoke hearts, chickpeas, and capers in a large bowl.
- Pour the vinaigrette over the salad and mix thoroughly.
- Serve immediately or refrigerate for 1-2 hours for enhanced flavor.
Notes
Adjust seasoning according to your taste for the best flavor.
Use fresh, high-quality ingredients for optimal results.
Allow the salad to sit for better flavor integration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Calories: 180
- Sugar: 3
- Sodium: 250
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 6
- Protein: 6
- Cholesterol: 0