This Olive Artichoke Salad is a quick mix of ingredients that comes together surprisingly quickly and the combination of flavors and textures are just amazing! The soft creamy earthiness of chickpeas with tender, succulent, and tangy artichoke hearts, briney olives, a bit of red onion for bite and celery for crunch, bathing in an easy homemade lemon vinegar dressing. I also like to toss in some sun dried tomatoes for a bit of tangy sweetness.
Even if you’re not an olive fan, this hearty Olive Artichoke salad might just change your mind. This simple recipe uses ingredients you can keep on hand in your pantry with a couple fresh additions for a salad you’ll want to make over and over again. Best of all, the ingredients stand up over time so it keeps for several days and the taste even improves over time.
My mom and I went out for lunch one day with my friend Kay to the new Cafe Breadico in my town. As the name implies, most of the menu is centered around bread, but they had ONE salad offering. The salad looked amazing, but I was so taken by the look of the gorgeous sandwiches, I caved and ordered one of their humongous sandwich offerings. I knew I didn’t have a chance of finishing my sandwich so it would be silly of me to order salad as well. My friend, however, cleverly ordered a smaller sandwich AND the salad. So smart!
They gave her a VERY generous portion of their olive artichoke salad so I got to taste it and I was immediately in love. Yes, my sandwich was wonderful too, but it was the salad that I just couldn’t wait to try to make at home. It seemed so basic and easy to make. And indeed it was as easy as I thought to put together.
Once I’d assembled the ingredients, I threw together the salad in about 10 minutes, right in the middle of a very busy workday. This salad is pretty true to what I saw/tasted at the cafe, although I added some celery for crunch and used black olives in place of the green ones they used. Mostly because I had canned black olive slices in my cupboard. I happily returned to work with a little bowl of this salad in front of me and savored each bite. Less than a cup of this salad filled me up for the rest of the afternoon! And again the next day when I opened the fridge to find some lunch, there it was, singing to me, and it brought me joy to scoop up a little bowlful for lunch once again.
The funny thing about this is, for most of my life I’ve been avoiding olives. Thinking I don’t like them. But this salad convinced me otherwise. Perhaps olives deserve a place at my table after all. This salad is also nice tossed with some fresh spinach just before eating. I’ve done that several times when I was craving some greens.
I’ve made this salad multiple times now, and still can’t seem to get enough of it. It’s so satisfying and keeps me full for hours. And 6g of fiber per serving! So many of us need more fiber in our diets.
Print
Amazing Olive Artichoke Salad
- Prep Time: 15 min
- Total Time: 15 min
- Yield: About 10 servings
- Category: Salad
- Method: Chopped
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A quick and amazing Mediterranean salad featuring olives, artichokes and chickpeas. It’s a salad that keeps well, too, and gets even better the next day, so you can make it ahead of time and keep on enjoying for several days.
Ingredients
For the salad:
- 1 12-oz. jar of marinated artichoke hearts, roughly chopped
- 1/4 cup sun dried tomatoes (optional)
- 1 3.8-oz. can of sliced olives, drained
- 1 15.5-oz. can of chickpeas (or 2 cups cooked)
- About 1/4 cup red onion, chopped
- 2 stalks of celery, chopped
For the dressing:
- 1 Tablespoon artichoke marinade,
- 1 Tablespoon white wine vinegar
- 1/2 Tablespoon extra virgin olive oil
- 1/2 – 1 teaspoon prepared mustard (I used stone ground)
- 1/4 teaspoon granulated garlic powder
- Juice of 1/4 lemon
Optional toppings: crumbled feta cheese, chopped fresh herbs such as basil, cilantro or parsley
Instructions
- Pour the salad ingredients into a bowl and toss to mix.
- Whisk together ingredients for the dressing. Pour over the salad and toss again.
- Serve immediately or cover and refrigerate for later, sprinkled with optional toppings if desired.
Notes
If your sun dried tomatoes are not packed in oil, soak them in some of the artichoke marinade while you are prepping the rest of the salad. This will help soften them.
For the celery, choose a couple of the larger inner stalks, rather than the outermost stalks. These stalks have good crunch, but a little milder flavor.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2026, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Olive Artichoke Salad Estimated Nutrition Facts based on 10 servings. Nutrition facts are an estimate based on ingredients. Your results may vary.
