# 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 servings
- Total time: 45 min
- Cuisine: Italian
- Category: Salad
- Language: en

## Ingredients

- 0.33 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
- 0.5 tsp. black pepper, divided
- 0.5 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)
- fresh herbs (dill, parsley, or chives) or grains (cooked quinoa, couscous, or farro)
- 2 Tbsp. minced shallots
- 0.5 tsp. lemon zest, plus 2 Tbsp. fresh lemon juice
- 1.5 tsp. honey or agave
- 1 tsp. Dijon mustard
- 3 Tbsp. extra-virgin olive oil
- 0.25 tsp. each kosher salt and black pepper

## Instructions

1. Preheat oven to 425ºF.
2. Heat a medium skillet over medium heat.
3. Add the almonds to the dry pan and toast for 5 to 7 minutes, stirring frequently until they become fragrant and golden brown.
4. Remove almonds from heat and let cool.
5. Thoroughly drain artichokes and transfer them to a clean kitchen towel.
6. Gently press artichokes to remove moisture.
7. Slice artichokes into halves or quarters (depending on size) and pat again with a towel (or paper towel) to dry.
8. Transfer artichokes to a medium bowl.
9. Add 2 Tbsp. olive oil, Parmesan cheese, oregano, garlic powder, and 1/4 tsp. black pepper to the artichokes; toss well to coat.
10. Transfer artichokes to a large rimmed baking sheet (line with parchment for easier cleanup, if desired) and roast for 15 minutes.
11. Meanwhile, prepare Lemon-Shallot Dressing by combining all ingredients in a glass jar or small bowl; mix well to combine.
12. Set the dressing aside.
13. After the artichokes roast for 15 minutes, remove from oven and give them a good toss.
14. Push artichokes to one half of the baking sheet.
15. Add Brussels sprouts to the remaining half of the baking sheet.
16. Toss Brussels sprouts with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper.
17. Place pan back in the oven for 10 more minutes, until the Brussels are softened and artichokes are crispy.
18. To a large salad bowl, combine chickpeas, tuna, capers, and toasted sliced almonds.
19. Add Brussels sprouts and half of the lemon-shallot dressing; toss well to combine.
20. Add roasted artichokes and remainder of dressing; give the salad another toss.
21. Enjoy warm.

## Equipment

- Large rimmed baking sheet
- Mixing bowls
- medium skillet
- clean kitchen towel
- paper towel
- glass jar
- small bowl
- large salad bowl

## Tips

- To amplify the nutty richness of the almonds, toast them in a skillet before adding to the salad.
- The Lemon Shallot Dressing can be prepared 2 days ahead. Store in a covered glass jar or dressing bottle in the refrigerator.
- Leftover salad can be covered and refrigerated for up to 3 days. The artichokes will lose their crisp, however the flavors of the salad will stay sharp.

## Source

- Original video: https://dishingouthealth.com/roasted-artichoke-salad/
- Recipe page: https://www.cliprecipe.com/recipe/cc26aeae-a29c-4547-839c-e500de8c3b2c
- Extracted: 2026-01-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt