Artichoke Chickpea Salad with Lemon Dijon Dressing

artichoke chickpea salad

This simple vegan salad is light, flavorful, and packed with nutritious ingredients like artichoke hearts and chickpeas. All tossed with a homemade lemon Dijon vinaigrette. And it's simple to put together in just 10 minutes!

top view of salad with artichokes and chickpeas

This artichoke salad is one of my favorite recipes for those days when 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 just minutes away.

Here I used watercress, which is one of my all-time favorite salads, however, if you prefer, you can easily add it to arugula, spinach or kale.

close-up of the artichoke and chickpea salad being served

Helpful tips and variations

Swap greens. I used watercress, but you can replace it with any salad you prefer, such as arugula, kale or baby spinach.

Mix the seasoning. I served this salad with a homemade lemon-mustard vinaigrette. But you can experiment with other options like a lemon tahini dip or a Greek yogurt dip.

Crispier toppings. The almonds can be replaced with flax seeds or pepitas for another crunchy option.

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

Other tasty ideas

If you love this chickpea and artichoke salad, be sure to check out these other delicious ideas:


chickpea and artichoke salad

Artichoke salad with watercress, almonds and mustard-lemon vinaigrette

This easy to make vegan artichoke salad is a wonderful fresh and light lunch that can be made in 10 minutes.

Preparation time: 10 minutes

Total time: 10 minutes

Course: Salad

Kitchen: vegetarian

Keyword: artichoke salad, Delicious Everyday, salad recipe

Portions: 4 portions

Calories: 347kcal




  • Place the chickpeas in a large bowl. Thinly slice the spring onions and cucumber. Cut the artichoke hearts into quarters and add them to the chickpeas together with the spring onions and cucumber. Add the watercress and mix well to combine.

  • Prepare the vinaigrette by placing all the ingredients in a jar and shaking well to emulsify. Taste and adjust seasonings as needed.

  • Just before serving, season the salad. Start by adding half the dressing and tossing the salad well, to coat it. Add more, as desired. Finally sprinkle with the toasted flaked almonds.


Calories: 347kcalCarbohydrates: 27GProtein: 9GFat: 23GSaturated fats: 2GSodium: 304mgPotassium: 411mgFiber: 7GSugar: 5GVitamin A: 1160UIC vitamin: 27.9mgSoccer: 90mgIron: 3.2mg

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

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