Effortless Tuscan Artichoke Tomato (Print Version)
# Ingredients:
→ Salad
01 -
1 tablespoon capers
02 -
2 tablespoons fresh chives, diced nice and fine
03 -
2 tablespoons fresh basil, sliced into ribbons
04 -
425 grams chickpeas, cooked, washed off, and patted dry
05 -
340 grams artichoke hearts in marinade, drained well
06 -
0.5 medium red onion, sliced into thin pieces
07 -
285 grams cherry tomatoes, cut in half
→ Tuscan Vinaigrette
08 -
0.25 teaspoon ground black pepper
09 -
0.5 teaspoon garlic powder or use 1 garlic clove, minced up
10 -
0.25 to 0.5 teaspoon salt, add to your taste
11 -
1 teaspoon dried parsley
12 -
30 millilitres red wine vinegar
13 -
60 millilitres olive oil
# Instructions:
01 -
Rinse your chickpeas and dry them off first. Drain your artichoke hearts after. Go ahead and thinly slice the red onion. Chop up the chives small, cut basil into strips, then slice each cherry tomato in half.
02 -
Pour the olive oil, red wine vinegar, dried parsley, salt, garlic (powder or minced), and black pepper into any small bowl. Use a whisk or fork and mix it until it all blends together smoothly.
03 -
Grab a big salad bowl. Dump in capers, onion, tomatoes, artichoke hearts, basil, chives, and chickpeas. Drizzle your fresh vinaigrette over the top. Give everything a gentle toss until the good stuff is coated.
04 -
You can serve this right away. Or pop it in the fridge for one to two hours to let the flavors get cozy before eating.
# Notes:
01 -
Stash this in a sealed container in the fridge for up to three days, but it'll taste best if you eat it within two.
02 -
Try mixing in some cucumber chunks, shredded carrots, or olives for a changeup. Super tasty piled onto arugula.
03 -
Don't freeze it—veggies get mushy and sad.