Two Tomato Artichoke Salad with Parmesan and Summer Herbs

Sometimes the best dishes emerge from nothing. Take this salad. I had a couple tomatoes lying around and unfortunately, not much else. With a little dip in the pantry, I assembled a tasty lunch in under 5 minutes. Feel free to throw in more veggies or protein (zucchini and shrimp would be good).

Two Tomato Artichoke Salad with Parmesan and Summer Herbs

Yield: 4 servings



  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 cup artichoke hearts (fresh, jarred or frozen, defrosted)
  • 2 small tomatoes, small dice
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1/3 cup assorted fresh herbs (I used basil, rosemary, thyme and sage), coursely chopped
  • 1/4 cup freshly grated Parmesan
  • Optional: lettuce or baby greens for serving


  • 1 lemon, juiced
  • 1 tsp. Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Salt and pepper


In a large bowl, whisk together the lemon juice and Dijon. Stream in the olive oil. Add chickpeas, tomatoes, artichokes, sun-dried tomatoes and herbs and gently toss to combine. Add Parmesan. Season with salt and pepper to taste. Serve on lettuce or baby greens (optional)



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