Ingredients
Scale
- 10 ounces cherry tomatoes (halved)
- 1/2 medium red onion (thinly sliced)
- 1 jar marinated artichoke hearts (12 ounces)
- 1 can cooked chickpeas (15 ounces)
- 2 Tablespoons fresh basil (cut into thin strips)
- 2 Tablespoons fresh chives (finely diced)
- 1 Tablespoon capers
- 1 teaspoon dried parsley
- 1/4–1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 2 Tablespoons red apple vinegar
Instructions
- Prepare the vegetables: Halve cherry tomatoes, slice red onion, chop chives, and chiffonade basil. Strain artichokes and rinse chickpeas.
- Make the vinaigrette: Combine olive oil, red apple vinegar, parsley, salt, garlic powder, and pepper in a bowl; whisk until blended.
- Combine ingredients: In a large mixing bowl, mix tomatoes, onion, chives, basil, artichokes, chickpeas, capers, and vinaigrette until evenly coated.
- Chill or serve immediately for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg