As someone who is celiac, lactose intolerant and allergic to nuts, it is so important to have recipes that cater to more than one dietary restriction or food allgery! This salad is gluten free, dairy free, vegan, low fat and nut free.
Whether you are looking for a summer side dish or substantial main course, this chickpea artichoke salad is the perfect plant-based protein recipe. All you need for this easy chickpea salad recipe is marinated artichoke hearts, garbanzo beans, tomatoes, shallots and herbs. This salad makes for easy vegan home cooking, just like my vegan greek skillet recipe!
If you also love an easy recipe with tomatoes like me, check out these 20 easy tomato recipes!
why you’ll love this recipe
- Minimal chopping and prep time: Only the artichokes, shallot, and herbs require chopping.
- Simple ingredients: Uses common pantry staples and readily available vegetables.
- No fancy equipment: Just a pot and a serving bowl are needed.
- Straightforward steps: Easy to follow instructions with minimal cooking techniques.
- Roast the artichokes directly in the pot you’ll use to simmer them later. This eliminates the need for a separate roasting pan and simplifies clean-up.
- The Chickpea Artichoke Salad comes together quickly, making it perfect for busy weeknights or as a hearty side dish.
- Easily portioned into individual containers for meal prep lunches.
- The flavors hold up well when stored in the fridge for a few days.
- Gluten-free: All ingredients are naturally gluten-free.
- Dairy-free: Uses olive oil and skips any dairy-based ingredients.
- Vegan: Contains only plant-based ingredients.
- Low-fat: Naturally low in fat due to its reliance on vegetables and legumes.
ingredients & substitutions
Purple Artichokes: The star of the Chickpea Artichoke Salad dish! They have a nutty, slightly sweet flavor. You can use regular green artichokes if you can’t find purple ones. If you don’t want to roast your own use water-packed baby artichoke hearts.
Cherry Tomatoes: Add bright sweetness and color. Grape tomatoes will also work. If you don’t like tomatoes you can sub red peppers.
Chickpeas: A good source of protein and fiber. Substitute with white beans if you prefer. Make sure to rinse, drain and dry the chickpeas with paper towels.
Shallot: Milder flavor than an onion. Use a small amount of red onion if you don’t have shallots.
Chives: Fresh, onion-y flavor. Substitute with green onions (scallions).
Fresh Parsley: Adds a bright, herby note. Use another fresh herb like basil or cilantro from your herb garden if you like.
Extra virgin Olive Oil: Used for roasting the artichokes and in the dressing. You can use a different neutral-flavored oil like avocado oil. Use fresh lemon juice for a low fat option.
Salt and Pepper: Basic seasonings to enhance the flavors.
taste & texture
This Chickpea Artichoke Salad has a mix of interesting textures. The roasted artichokes are soft and slightly nutty. The chickpeas add a bit of firmness. The cherry tomatoes are juicy and sweet, while the shallot, chives, and parsley provide a fresh, savory bite. The olive oil brings everything together with a light richness. Overall, the salad is satisfying and flavorful.
directions
1. Prep the artichokes: Cut off the spiky tops and rub the trimmed edges with lemon juice. Pull off the leaves and tough outer skin until you reach the heart. Cut off the stem, peel and trim the base to remove any remaining tough skin. Scoop out the fuzzy center and soak the hearts in lemon water.
2. Roast the artichokes: In a large bowl, combine 2 tablespoons olive oil, chives, and parsley. Brush this mixture onto the prepared artichoke hearts. Heat 3 tablespoons olive oil in a pot. Add the artichokes and roast for 10 minutes. Pour in 1 cup of water, cover the pot, and simmer for 20 minutes, or until the artichokes are tender. Remove the artichokes from the pot and chop them into 1-inch pieces.
3. Assemble the salad: In a large mixing bowl, combine the chopped artichokes, rinsed and drained chickpeas, cherry tomatoes, and diced shallot. Mix the Chickpea Artichoke Salad with a large spoon. Drizzle with olive oil, season with salt and pepper to taste, and toss to coat.
expert tips & tricks
- Artichoke freshness: Choose firm, heavy artichokes for the best flavor and texture.
- Soak smarter: If the artichoke hearts seem tough after roasting, simmer them in the leftover broth for a few extra minutes.
- Flavor boost: Add a pinch of red pepper flakes for a touch of heat.
- Customize it: Swap out the herbs to suit your taste, or add orange bell pepper, sweet mini peppers, 3-4 ounces baby spinach, black olives, kalamata olives, fresh herbs, black pepper, sea salt and garlic powder.
- Meal prep like a pro: Portion the salad in advance, but leave the dressing separate to avoid wilting the vegetables.
- Add any extra leafy greens you like!
- Top with feta cheese for a cheesy twist.
- Dress with a mixture of extra virgin olive oil, 1 tsp salt, 1 tsp black pepper and maple syrup or red wine vinegar for a lower fat dressing.
- Serve alongside orzo salad, farro salad, pasta salad or tuna salad for a fun summer bbq.
how to serve, store and meal prep
This easy meal is best served chilled or at room temperature. This Chickpea Artichoke Salad is even delicious the next day. Store any leftovers in an airtight container or in a dish topped with aluminum foil in the refrigerator for up to 3 days. It’s not ideal for freezing, as the textures of the vegetables can change. To reheat leftovers, gently warm them in a pan on the stovetop over low heat.
For a tasty meal prep, divide the Chickpea Artichoke Salad into individual containers after it has completely cooled. Store in the refrigerator and enjoy within a few days for the best flavor and texture.
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If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. I would love for you to follow along!
Easy Chickpea Artichoke Salad Recipe (gluten free, vegan)
Ingredients
Instructions
- Prep the artichokes: Cut off the spiky tops and rub the trimmed edges with lemon juice. Pull off the leaves and tough outer skin until you reach the heart. Cut off the stem, peel and trim the base to remove any remaining tough skin. Scoop out the fuzzy center and soak the hearts in lemon water.
- Roast the artichokes: In a bowl, combine 2 tablespoons olive oil, chives, and parsley. Brush this mixture onto the prepared artichoke hearts. Heat 3 tablespoons olive oil in a pot. Add the artichokes and roast for 10 minutes. Pour in 1 cup of water, cover the pot, and simmer for 20 minutes, or until the artichokes are tender. Remove the artichokes from the pot and chop them into 1-inch pieces.
- Assemble the salad: In a serving bowl, combine the chopped artichokes, rinsed and drained chickpeas, cherry tomatoes, and diced shallot. Drizzle with olive oil, season with salt and pepper to taste, and toss to coat.
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