Tuscan Artichoke Salad with Chickpeas
Serves
4
Total Time
20 minutes
Prep Time
10 minutes
Inactive Time
10 minutes
About
Need a no-cook, flavor-packed salad that is as refreshing as summer? This Tuscan Artichoke Salad with Chickpeas is just the thing. It’s briny, herby, and loaded with texture—thanks to marinated artichoke hearts, juicy tomatoes, crisp bell pepper, and hearty chickpeas. Everything gets tossed in a super simple dressing made with Kikkoman® Umami Joy Sauce, olive oil, oregano, and a touch of black pepper. It’s bright, bold, and ridiculously easy to throw together. Whether you’re meal prepping, packing lunch, or just need a quick side dish, this artichoke salad recipe delivers. Bonus: It gets even better after it sits, so don’t be afraid to make it ahead of time. Tips and Tricks- Use marinated artichokes for even more flavor or stick with canned for a lighter touch.
- Swap parsley for basil if you’ve got some on hand—it brings a fresh twist.
- Want to bulk it up? Add a handful of cooked orzo or crumbled feta.
- This pairs beautifully with grilled chicken or fish, or serve it on its own with crusty bread.
Ingredients
1 can (15 ounces) chickpeas, drained and rinsed
1 can (15 ounces) artichoke hearts, drained and quartered
1 cup grape or cherry tomatoes, halved
1 small yellow bell pepper, coarsely chopped
½ a small red onion, thinly sliced
⅓ cup fresh parsley, chopped
¼ cup sliced Kalamata olives
3 tablespoons Kikkoman® Umami Joy Sauce
2 tablespoons extra virgin olive oil
½ teaspoon dried oregano
¼ teaspoon black pepper
Salt to taste
Directions
- In a large mixing bowl, combine the chickpeas, artichoke hearts, tomatoes, bell pepper, red onion, parsley, and olives.
- In a separate small bowl, whisk together the Kikkoman Umami Joy Sauce, olive oil, oregano, black pepper, and salt.
- Pour the dressing over the salad ingredients and toss gently until everything is well coated. Let the salad rest for 10 minutes to allow the flavors to blend. Serve chilled or at room temperature.
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