This quick and easy artichoke salad recipe is refreshing, tangy, and loaded with Italian/Mediterranean flavors in every bite! A gluten-free, dairy-free, vegan side.
In a large salad bowl, add the onion and the juice of ½ a lemon. Mix well and set aside for 5 minutes while you prep the rest of the ingredients. The lemon juice will help “cook” some of the strong flavor of the raw onion.
After 5 minutes, add the artichokes, tomatoes, olives, garbanzo beans, parsley and 2-3 tablespoons of dressing. Mix well.
Add the arugula and toss until all ingredients get evenly distributed in between the arugula.
Serve with more dressing on the side.
Notes
Rinse the artichokes: This helps eliminate any ‘canned’ flavor (when using artichokes in water). Rinse them well, then pat dry to avoid a watery salad.
Pat the ingredients dry: That goes for all the canned ingredients in liquid. If they aren’t thoroughly drained and pat dry, the salad becomes soggy sooner.
Allow the flavors to meld: For the best flavor, leave the assembled salad to chill and marinate for 2-3 hours before serving it.