Why Roasted Artichokes Are the Star of This Salad
This roasted artichoke salad looks impressive enough to serve at a dinner party but comes together in under 30 minutes on any ordinary weeknight. Crispy canned artichoke hearts roasted with Parmesan and garlic, golden brussels sprouts, hearty chickpeas, and your protein of choice all tossed together in a bright and punchy lemon shallot dressing. It is filling, it is fresh, and it delivers serious flavor in every single bite without a lot of effort.
The roasted artichokes deserve the spotlight. Starting with canned artichoke hearts might sound ordinary, but roasting them in the oven with a little Parmesan, garlic, and olive oil transforms them completely. They get crispy at the edges, deeply savory, and develop a concentrated flavor that fresh artichokes simply cannot replicate. If you have ever overlooked canned artichokes in your pantry, this is the recipe that will completely change how you think about them.
The rest of the salad comes together just as easily. Brussels sprouts get roasted on the same pan and turn golden and slightly caramelized. Chickpeas add protein and a satisfying heartiness that makes this feel like a proper meal rather than a light side dish. A bright lemon shallot dressing ties everything together with acidity and freshness that cuts through all that roasted richness and keeps every forkful interesting from start to finish.
How to Customize It and Make It Ahead
Add whatever protein makes the most sense for your week. Grilled chicken works beautifully. So does shrimp, roasted salmon, or a couple of soft-boiled eggs. The base is hearty enough to stand on its own, but also incredibly welcoming to additions and variations. That flexibility is what makes it such a reliable recipe to come back to when you need something satisfying without a lot of fuss.
This salad stores surprisingly well for meal prep. Keep the dressing separate until ready to eat and everything holds up nicely for a few days in the fridge. For more hearty salads worth making ahead, try our Sweet Potato Strawberry Feta Quinoa Salad for a colorful and filling bowl, or this crowd-pleasing Warm Farro Salad with Burrata for something a little more elevated.
A large rimmed baking sheet gives the artichokes and brussels sprouts plenty of room to roast without steaming, and a salad dressing shaker makes quick work of emulsifying the lemon shallot dressing every time.
Roasted Artichoke Salad (Easy, Flavorful, Ready in 30 Min)
Ingredients
Salad
Lemon Shallot Dressing
Instructions
Salad
Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
Add the artichoke hearts to a bowl with 2 tablespoons of olive oil, Parmesan, oregano, garlic powder, salt, and a pinch of black pepper. Toss until evenly coated.
Spread the artichokes on one side of the prepared baking sheet and roast for 15 minutes.
While the artichokes roast, prepare the dressing by combining all dressing ingredients in a jar or small bowl. Whisk well and set aside.
After 15 minutes, remove the pan from the oven and give the artichokes a toss. Push them to one side of the pan.
Add the brussels sprouts to the other side, drizzle with the remaining 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.
Return the pan to the oven and roast for another 10 minutes until the brussels sprouts are tender and golden at the edges.
In a large bowl, combine the chickpeas, your protein of choice, capers, and almonds. Add the roasted brussels sprouts and half of the dressing. Toss well.
Add the roasted artichokes and the remaining dressing. Toss again and serve warm.
Lemon Shallot Dressing
Combine olive oil, lemon juice, lemon zest, minced shallot, Dijon mustard, honey, salt, and pepper in a jar or small bowl.
Whisk until smooth. Taste and adjust seasoning as needed.
