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Yields4 Servings
SALAD
 350 g cooked artichoke
 ½ cup roasted red peppers, diced
 420 g can garbanzo beans, rinsed and drained
 ¼ cup red onion, thinly sliced or diced
HERBED VINAIGRETTE
  cup cup olive oil
 3 tbsp red wine vinegar
 2 tsp maple syrup (or honey)
 2 tsp teaspoon garlic powder
 12 tbsp fresh basil, chopped (or 1 1/2 teaspoons dried basil)
 2 tsp fresh oregano, chopped (or 1 teaspoon dried oregano)
 salt & black pepper
1

Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.

2

Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!

NOTES
3

Dried herbs vs fresh: you can of course use dried herbs but fresh will give a beautiful bright flavor! If you use dried herbs the measurements will be a lot less than fresh herbs since they are much more condensed.

Vinaigrette sweeteners: In the dressing I use a touch of maple syrup to balance out the tang from the red wine vinegar, but you can also swap for honey (not vegan), coconut sugar, or agave.

More vegetables you can add: you can also use veggies such as asparagus, sliced fennel, white beans, cucumber, shredded carrots, olives, and leafy greens.

Ingredients

SALAD
 350 g cooked artichoke
 ½ cup roasted red peppers, diced
 420 g can garbanzo beans, rinsed and drained
 ¼ cup red onion, thinly sliced or diced
HERBED VINAIGRETTE
  cup cup olive oil
 3 tbsp red wine vinegar
 2 tsp maple syrup (or honey)
 2 tsp teaspoon garlic powder
 12 tbsp fresh basil, chopped (or 1 1/2 teaspoons dried basil)
 2 tsp fresh oregano, chopped (or 1 teaspoon dried oregano)
 salt & black pepper

Directions

1

Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.

2

Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!

NOTES
3

Dried herbs vs fresh: you can of course use dried herbs but fresh will give a beautiful bright flavor! If you use dried herbs the measurements will be a lot less than fresh herbs since they are much more condensed.

Vinaigrette sweeteners: In the dressing I use a touch of maple syrup to balance out the tang from the red wine vinegar, but you can also swap for honey (not vegan), coconut sugar, or agave.

More vegetables you can add: you can also use veggies such as asparagus, sliced fennel, white beans, cucumber, shredded carrots, olives, and leafy greens.

TUSCAN ARTICHOKE SALAD