Crispy Roasted Artichoke Salad (using canned artichokes!) with chickpeas, tuna, and Brussels sprouts tossed in Lemon Shallot Dressing. This bright, spring-y salad is both hearty and nutritious.

Have you ever tried roasting canned artichokes before? They are such a treat!

Here, they are tossed in Parmesan, oregano, and garlic powder before being roasted to crisp perfection.

And while I love them in a hearty salad like this one, they’re also fabulous on their own dipped in a creamy sauce or dressing. (Especially with this Green Goddess Tahini Dressing.)

This salad checks all of the boxes for a fabulous, nutritious lunch.

• Rich in protein, fiber, and healthy fats to keep you fueled.
• Brimming with bold, zesty flavors.
• Make-ahead friendly with no chance of it going soggy.

It’s also incredibly versatile. If you’re not a fan of tinned tuna, try using flaked salmon or shredded chicken.

Or, to make it vegetarian, simply leave out the fish/meat entirely.

And if you love artichokes as much as I do, also try my 15 minute spicy Artichoke Salad.

How to Make Roasted Artichoke Salad

This recipe is pretty low effort and leans heavily on pantry items. (In fact, the alternative recipe name was Pantry Raid Salad.)

The artichokes and Brussels sprouts are roasted on the same baking sheet for convenience, and the dressing can easily be made ahead.

The Ingredients

• Artichokes: Look for canned artichoke hearts, which you can either purchase whole or quartered. Just make sure they are packed in water or brine and not oil. Artichoke hearts packed in oil (or marinated artichoke hearts) won’t crisp up the same.
• Spices: A mix of oregano and garlic powder add a little extra flavor to the artichokes.
• Parmesan: Coating the artichokes in Parmesan gives them a rich, extra-crisp exterior. If making the salad dairy free, you can omit the Parmesan or swap it for nutritional yeast.
• Brussels Sprouts: You can either purchase of bag of pre-shredded Brussels, or thinly slice/shred them yourself. You need 12 ounces, which amounts to 1 pound of trimmed Brussels sprouts.
• Chickpeas: Any white bean will work here, however I love the heartier texture of chickpeas.
• Tuna: Canned tuna pumps up the protein and heart-healthy omega-3 fats. You can use either skipjack or albacore tuna packed in water or oil. (Alternatively, you can use tinned salmon or shredded rotisserie chicken.)
• Almonds: Sliced almonds add richness, crunch, and extra nutrients. I like to toast my almonds in a skillet until they’re nicely golden, which really amplifies their nutty flavor.
• Capers: For a salty, briny bite. Alternatively, sun-dried tomatoes or chopped olives also work great.
• Lemon: Lemon zest and juice add brightness and acidity to the dressing.
• Shallots: For a punch of aromatic goodness.
• Olive Oil: I suggest using a good quality olive oil in the dressing. Something bright and grassy.
• Mustard: A jolt of Dijon mustard adds sharpness to the dressing.
• Honey: To balance the acidity of the lemon shallot dressing. Alternatively, you can use maple syrup or agave.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prepare Artichokes

Combine artichokes, olive oil, Parmesan, oregano, and garlic powder in a bowl; toss well to coat.

Step 2: Roast Artichokes on a large rimmed baking sheet for 15 minutes.

Step 3: Prepare Dressing by combining all ingredients in a glass jar or mixing bowl. Set aside.

Step 4: Roast Brussels Sprouts

After 15 minutes, remove artichokes from the oven and give them a good toss. Push to one side of the baking sheet. Add Brussels to the other side, and toss with olive oil, salt and black pepper. Roast for 10 more minutes.

Step 5: Combine Salad Components

To a large bowl, combine chickpeas, tuna, capers, and almonds. Add Brussels and half of the dressing; toss well.

Step 6: Add Artichokes and remainder of dressing. Toss again, and serve warm.

Recipe Variations

• Make Vegetarian or Vegan. Omit the tuna and swap the Parmesan for nutritional yeast.
• Use Different Beans. In place of chickpeas, navy, cannellini, or butter beans will also work well. Alternatively, you can use 1 1/2 cups of cooked lentils.
• Add Grains. Cooked quinoa, couscous, or farro are great additions to Roasted Artichoke Salad. I suggest adding 1 cup of cooked grains, along with a little extra olive oil and lemon juice.
• Make Nut-Free. In place of almonds, pumpkin seeds (pepitas) or sunflower seeds will add crunch and richness.
• Add Herbs. If you happen to have fresh herbs on hand, chopped dill, parsley, or chives are a delicious addition to this salad.

Make-Ahead and Storage Tips

• Make-Ahead: The Lemon Shallot Dressing can be prepared 2 days ahead. Store in a covered glass jar or dressing bottle in the refrigerator until ready to use.
• Store: Cover leftover salad and refrigerate for up to 3 days. The artichokes will lose their crisp, however the flavors of the salad will stay sharp.

More Delicious Artichoke Recipes

VGVegetarianGFGluten-Free

Spinach Artichoke Skillet Enchiladas

VGVegetarian

Easy Lemon Artichoke Orzo Salad

GFGluten-FreeNFNut-Free

Baked Feta and Artichoke Dip with Olive Gremolata

VVeganVGVegetarianGFGluten-FreeDFDairy-FreeNFNut-Free

Easy Spicy Artichoke Salad

If you give this Roasted Artichoke Salad a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates.