Name: Quick and Easy Artichoke Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: ½ red onion, diced tiny; ½ of a lemon; 1 (14-ounce) jar of artichoke hearts in water, drained; 1 pint of cherry tomatoes, halved; ½ cup of black olives, pitted and sliced; 1 can (15 ounces) of garbanzo beans, drained and rinsed; ½ cup of chopped parsley; 5 ounces of baby arugula; 2-3 tablespoons of storebought or homemade balsamic vinaigrette (plus more for serving)

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Introduction

This Quick and Easy Artichoke Salad is a vibrant, refreshing dish perfect for a light lunch or a side. Packed with tangy lemon, savory olives, and fresh arugula, it comes together in just minutes for a delicious and healthy meal.

A white bowl filled with a vibrant salad showing several distinct layers: the bottom layer is fresh green arugula leaves with a leafy texture; scattered on top are chunks of light beige artichoke hearts with a soft, uneven texture; bright red cherry tomato halves add a glossy, smooth layer; beige chickpeas are sprinkled throughout, round and firm; thin slices of purple-red onion are mixed in, translucent and curved; and dark purple olives add small, shiny accents. Two silver spoons rest inside the bowl, one on the left and one on the right side. The bowl is placed on a white marbled surface with a folded beige cloth nearby and a small white bowl with light brown dressing at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ red onion, diced tiny
½ of a lemon
1 (14-ounce) jar of artichoke hearts in water, drained
1 pint of cherry tomatoes, halved
½ cup of black olives, pitted and sliced
1 can of garbanzo beans, drained and rinsed
½ cup of chopped parsley
5 ounces of baby arugula
Storebought or homemade balsamic vinaigrette

Instructions

Step 1: In a large salad bowl, add the diced red onion and the juice of ½ a lemon. Mix well and set aside for 5 minutes to mellow the onion’s sharp flavor.
Step 2: After 5 minutes, add the drained artichoke hearts, halved cherry tomatoes, sliced black olives, garbanzo beans, chopped parsley, and 2–3 tablespoons of balsamic vinaigrette. Mix well to combine.
Step 3: Add the baby arugula to the bowl and toss gently until all ingredients are evenly distributed.
Step 4: Serve immediately, with extra dressing on the side if desired.

Tips & Variations

Letting the onion sit in lemon juice softens its bite and adds brightness to the salad.
Swap arugula for spinach or mixed greens for a milder flavor.
Add toasted pine nuts or sunflower seeds for extra crunch and texture.
Use fresh lemon juice rather than bottled for the best flavor.
For a protein boost, include grilled chicken or feta cheese.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the arugula separate if possible to prevent wilting. Re-toss with fresh dressing before serving as the salad may become soggy over time. This salad is best enjoyed fresh and not recommended for freezing.

How to Serve

A large white bowl filled with a fresh salad that has several layers: the bottom layer is bright green arugula leaves, followed by scattered light beige artichoke hearts. On top, there are halved red cherry tomatoes, beige chickpeas, thin slices of purple-red onion, black olives, and some flat parsley leaves. Two silver forks rest inside the bowl, one on the left and one on the right. The bowl sits on a white marbled surface next to a light beige cloth and a small round container with brown dressing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prep the salad a few hours ahead. Keep the arugula separate until just before serving to maintain its crispness and toss with dressing right before eating.

What can I use if I don’t have balsamic vinaigrette?

You can substitute with a simple mixture of olive oil, lemon juice, salt, and pepper or any other favorite vinaigrette you have on hand.