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top view salad with tomato chickpea onion and artichoke in a round white bowl
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5 from 2 votes

Mediterranean Artichoke and Tomato Salad

Fresh and flavorful Mediterranean Artichoke and Tomato Salad with a simple lemon garlic dressing. This easy dish is tossed with juicy bursts of tomatoes, creamy avocado, zippy red onion, artichoke hearts, chickpeas, and fresh parsley.
Prep Time15 minutes
Refrigeration time1 hour
Total Time1 hour 15 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Author: Rena

Ingredients

  • 2 cups cherry tomatoes halved
  • 1 hass avocado cubed
  • 1 red onion sliced
  • 15 ounces marinated artichoke hearts one can or jar, quartered
  • 15 ounces chickpeas one can
  • 1/4 cup minced parsley

Dressing:

  • Kosher salt and pepper to taste
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 garlic minced
  • 1 teaspoon sumac

Instructions

  • In a salad bowl add the tomatoes, avocado, onion, artichokes, chickpeas, and parsley.
  • To a small jug add all the dressing ingredients and shake to emulsify. Pour over the dressing and toss to combine.
  • Refrigerate for 1 hour, then give it a toss and serve!

Video

Notes

  • This will keep fresh for about 3-4 days in an airtight container in the refrigerator.
  • Use firm but ripe avocados
  • If you like, you may use vine-ripened tomatoes in place of cherry tomatoes.
  • You may use canned chickpeas, and if you prefer making some from scratch then check out my post on how to cook chickpeas.
  • Use fresh garlic and fresh lemon juice if possible.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 31g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 1338mg | Potassium: 642mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1837IU | Vitamin C: 57mg | Calcium: 90mg | Iron: 3mg