Artichoke Chickpea Salad with Lemon Dijon Dressing

This easy vegan salad is light, flavorful, and loaded with nutritious ingredients like artichoke hearts and chickpeas. All tossed in a homemade Lemon Dijon Vinaigrette. And it's simple to throw together in just 10 minutes!

This artichoke salad is one of my favorite go-to salad recipes on those days where I want something healthy and delicious, but don't feel like spending a lot of time in the kitchen.

With a couple of pantry staples, namely a jar of marinated artichokes and a can of chickpeas, lunch is only a few minutes away.

I've used watercress here, which is one of my all time favorite salad greens, however you could just as easily sub in arugula, baby spinach or baby kale if you prefer.

Helpful Tips & Variations

Swap the greens. I used watercress, but you can substitute any salad greens you like, such as arugula, kale, or baby spinach.

Mix up the dressing. I served this salad with a homemade lemon-mustard vinaigrette. But you can experiment with other options such as a lemon-tahini dressing or a Greek yogurt dressing.

More crunchy toppings. The almonds can be replaced with flaxseeds or pepitas for another crunchy option.

Add some avocado. Make this a heartier meal-worthy salad with a sliced avocado!

More Tasty Ideas

If you love this Artichoke Chickpea Salad, be sure to check out these other delicious ideas:

• Simple Greek Salad (no lettuce!)
• Kale Avocado Salad with Lemon Dijon Dressing
• Chickpea Avocado Salad with Tahini Maple Dressing

Recipe

Artichoke salad with watercress, almonds and lemon mustard vinaigrette

This easy to throw together vegan Artichoke Salad is a wonderful fresh and light lunch that can be thrown together in 10 minutes. 

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Salad

Cuisine: vegetarian

Keyword: artichoke salad, Delicious Everyday, salad recipe

Servings: 4 servings

Calories: 347kcal

Author: Oh My Veggies

Ingredients

• 1 ½ cups chickpeas
• 1 ½ cups marinated artichoke hearts
• 1 small Lebanese cucumber
• 3 spring onions
• 2 cups watercress or your favourite salad greens
• ⅓ cup flaked almonds lightly toasted

LEMON MUSTARD VINAIGRETTE:

• ½ tsp dijon mustard
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• salt and pepper to taste

US Customary - Metric

Instructions

• Place the chickpeas in a large bowl. Thinly slice the spring onions and cucumber. Quarter the artichoke hearts and add to the chickpeas along with the spring onions and cucumber. Add the watercress and toss well to combine.
• Make the vinaigrette by placing all of the ingredients in a jar and shaking well to emulsify. Taste and adjust the seasonings and necessary.
• Just before serving dress the salad. Begin by adding half the dressing and tossing the salad well, to coat. Add more, to taste. Finally, sprinkle with the toasted flaked almonds.

Nutrition

Calories: 347kcalCarbohydrates: 27gProtein: 9gFat: 23gSaturated Fat: 2gSodium: 304mgPotassium: 411mgFiber: 7gSugar: 5gVitamin A: 1160IUVitamin C: 27.9mgCalcium: 90mgIron: 3.2mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!