Ingredients
Salad 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 (optional: 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; optional sub canned salmon)
- 2 to 3 Tbsp. capers, drained (optional 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
- 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. kosher salt
- 1/4 tsp. black pepper
Instructions
- Toast Almonds: Heat a medium skillet over medium heat. Add sliced almonds to the dry pan and toast for 5 to 7 minutes, stirring frequently, until fragrant and golden brown. Remove from heat and let cool. (This step is optional but enhances nutty flavor.)
- Prepare and Roast Artichokes: Thoroughly drain canned artichoke hearts and transfer them to a clean kitchen towel. Gently press to remove excess moisture. Slice into halves or quarters depending on size, then pat dry again. Place artichokes in a medium bowl, add 2 tablespoons olive oil, grated Parmesan cheese, dried oregano, garlic powder, and 1/4 teaspoon black pepper. Toss well to coat. Spread artichokes in a single layer on a rimmed baking sheet (lined with parchment optional) and roast in a preheated 425°F oven for 15 minutes.
- Make Lemon-Shallot Dressing: In a glass jar or small bowl, combine minced shallots, lemon zest, fresh lemon juice, honey or agave, Dijon mustard, 3 tablespoons olive oil, kosher salt, and black pepper. Mix thoroughly and set aside.
- Roast Brussels Sprouts with Artichokes: After 15 minutes of roasting artichokes, remove the pan from the oven and toss the artichokes. Push them to one half of the baking sheet. Add shredded Brussels sprouts to the other half and toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Return the pan to the oven for 10 more minutes, roasting until Brussels sprouts are softened and artichokes are crispy.
- Assemble Salad: In a large salad bowl, combine the drained chickpeas, tuna, capers, and toasted sliced almonds. Add the roasted Brussels sprouts and half of the lemon-shallot dressing; toss well to combine. Add the roasted artichokes and the remaining dressing, then toss gently once more. Serve the salad warm and enjoy.
Notes
- Toasting almonds is optional but adds depth of flavor.
- Substitute nutritional yeast for Parmesan for a vegan version.
- Use canned salmon instead of tuna as an alternative.
- Chopped sun-dried tomatoes or green olives can replace capers if preferred.
- Optional add-ins like fresh herbs or cooked grains make the salad heartier and more flavorful.
- Roasting both artichokes and Brussels sprouts enhances their natural flavors and provides great texture contrast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Low Fat
