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Chickpea, Tomato, Onion & Artichoke Salad

A refreshing protein packed salad with chickpeas, tomatoes, onions & artichoke hearts.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Salad
Servings: 4 -6


  • 2 15 oz cans chickpeas drained and rinsed
  • 6 medium tomatoes sliced & seeds removed
  • 1 small sweet onion thinly sliced
  • 1 14.1 oz can quartered artichoke hearts in water drained and roughly chopped
  • 1/4 cup extra virgin olive oil
  • 1 T balsamic vinegar
  • 1/2 t fine sea salt
  • 1/4 t black pepper
  • 1/4 t white sugar
  • 1/4 cup fresh basil chopped


  • Combine the chickpeas, tomatoes, onions and artichoke hearts in a 3 quart glass dish.
  • Whisk together the olive oil, balsamic vinegar, salt, pepper and sugar.
  • Pour the oil and vinegar marinade over the chickpea mixture and mix to combine. Top with the fresh chopped basil.
  • Cover and allow the salad to sit a room temperature for 1 hour.
  • The salad is ready to serve.
  • Store the leftovers covered in the refrigerator.