Roasted Artichoke Salad with Lemon-Shallot Dressing
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
Servings: 3 to 4
Equipment
- Large rimmed baking sheet
- Mixing bowls
Ingredients
- 1/3 cup sliced almonds, toasted*
- 1 (14-oz.) can artichoke hearts
- 3 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. grated Parmesan cheese (sub nutritional yeast)
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1/2 tsp. black pepper, divided
- 1/2 tsp. kosher salt
- 12 oz. shredded or shaved Brussels sprouts
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 (5-oz.) can tuna, drained (skipjack or albacore in water or oil) (sub canned salmon)
- 2 to 3 Tbsp. capers, drained (sub chopped sun-dried tomatoes or green olives)
- Optional add-ins: fresh herbs (dill, parsley, or chives) or grains (cooked quinoa, couscous, or farro)
Lemon-Shallot Dressing
- 2 Tbsp. minced shallots
- 1/2 tsp. lemon zest, plus 2 Tbsp. fresh lemon juice
- 1 1/2 tsp. honey or agave
- 1 tsp. Dijon mustard
- 3 Tbsp. extra-virgin olive oil
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Preheat oven to 425ºF.Toast Almonds (this step is optional, however it really amplifies their nutty richness): Heat a medium skillet over medium heat. Add the almonds to the dry pan and toast for 5 to 7 minutes, stirring frequently until they become fragrant and golden brown. Remove from heat and let cool.
- Thoroughly drain artichokes and transfer them to a clean kitchen towel. Gently press to remove moisture. Slice artichokes into halves or quarters (depending on size) and pat again with a towel (or paper towel) to dry. Transfer artichokes to a medium bowl. Add 2 Tbsp. olive oil, Parmesan cheese, oregano, garlic powder, and 1/4 tsp. black pepper; toss well to coat.Transfer artichokes to a large rimmed baking sheet (line with parchment for easier cleanup, if desired) and roast for 15 minutes.
- Meanwhile, prepare Lemon-Shallot Dressing by combining all ingredients in a glass jar or small bowl; mix well to combine. Set aside.
- After the artichokes roast for 15 minutes, remove from oven and give them a good toss. Push to one half of the baking sheet, and add Brussels sprouts to remaining half. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Place pan back in the oven for 10 more minutes, until the Brussels are softened and artichokes are crispy.
- To a large salad bowl, combine chickpeas, tuna, capers, and toasted sliced almonds. Add Brussels sprouts and half of the lemon-shallot dressing; toss well to combine. Add roasted artichokes and remainder of dressing; give the salad another toss. Enjoy warm.
Notes
*In place of almonds, pine nuts or pumpkin seeds (pepitas) will also work.
*Be sure to use artichokes hearts in water or brine. Avoid marinated artichoke hearts, which are too oily to roast. Frozen/thawed artichoke hearts will also work well. Just blot them dry with a paper towel after thawing.
*Store leftover salad in the refrigerator for up to 3 days. Enjoy leftovers chilled.
Nutrition
Serving: 2scant cups | Calories: 420kcal | Carbohydrates: 36g | Protein: 19g | Fat: 24g | Saturated Fat: 3.5g | Sodium: 890mg | Fiber: 12g | Sugar: 9g