Mosaic Artichoke Salad

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picture of salad in red bowl

I first tried this colorful, delicious artichoke salad at my local PCC Natural Market. I loved it and knew I could make it at home for much less than I was paying at the deli. I’ve re-created it here and added my own spin on what was already a super healthy, and super yummy salad!

Mosaic Artichoke Salad

  • Two 14oz cans artichoke hearts (in water)
  • 1/4 cup pitted Kalamata olives
  • 1/3 of a red, yellow or orange bell pepper
  • 1/3 of a green bell pepper
  • 1/4 of a red onion
  • 2 Tbs Italian parsley, chopped
  • 1-2 cloves garlic, finely minced
  • 2-4 Tbs garbanzo beans, rinsed and drained (cooked, if not from a can)
  • 3 Tbs white wine vinegar
  • 2 Tbs olive oil 



Drain artichoke hearts and quarter. Cut olives in half, julienne bell peppers and thinly slice onions into half moons. Add ingredients to a medium sized bowl and top with coarsely chopped parsley and drained garbanzo beans. Mix well. Add vinegar, oil, and pepper, and toss. Store in refrigerator. Enjoy! Notes:

  • It is best to buy organic bell peppers if they are available and affordable as they are amongst the “dirty dozen.” Meaning, they retain a higher pesticide load than most other fruits and veggies out there.
  • Feel free to adjust this recipe to suit your needs. I like an olive in every bite because it’s what salts the salad, so I often add more olives. I also sometimes pour a tablespoon or two of the kalamata olive “juice” from the jar into the salad.
  • The original recipe did not call for garbanzo beans. I added them because I wanted this salad to be an entire lunch on it’s own (garbanzo beans are very high in protein). If you don’t like them, then leave them out. You can also substitute other beans in their place.

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