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Roasted Chickpea Artichoke Salad with Quinoa

Name: Roasted Chickpea Artichoke Salad with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 jar artichoke hearts packed in olive oil ((14oz/400g), drained ); 2 tbsp olive oil; ½ cup uncooked quinoa ((or 1.5 cups cooked quinoa)); 1 can chickpeas ((15oz/425g), drained and rinsed); 2 tbsp capers; 10 castevelatrano olives ((or green olives), pitted and chopped); 1 avocado (diced); 3 tbsp mix of fresh herbs (finely chopped (I used 1tbs each of dill, parsley, mint)); 1/3 cup sliced almonds; 4 tbsp olive oil; 2.5 tbsp lemon juice; 1.5 tsp maple syrup; 1 clove garlic (, finely chopped); 1 tbsp finely chopped shallots

A warm and comforting roasted chickpea artichoke salad, with quinoa, shallots, castelvetrano olives and fresh herbs. Drizzled with a simple lemon garlic dressing that is bright and refreshing! This is a great dinner salad that's simple to make. Vegan and gluten-free!

Prep Time: 10

Cook Time: 30

Total Time: 40

Jump to Recipe

May 1, 2026 by Hannah Sunderani

Say hello to this deliciously creamy, buttery, nutty and nourishing chickpea artichoke salad! The recipe roasts chickpeas and artichokes in the oven until crispy, tossed in a bed of quinoa, fresh herbs, toasted almonds and a bright and simple lemon garlic dressing. The recipe using simple wholefood ingredients for a warm and filling salad that you can serve as a stand-alone meal.

This warm chickpea and artichoke salad makes for a great dinner salad; it’s filling and sticks with you! If i’m serving a hungry crowd, I also like to serve this salad alongside my oven-baked tofu skewers as a meat-free alternative to chicken for a really filling dish; my husband especially loves this combo!

Roasted artichoke chickpea salad served on a white plate with a fork in it. The plate is on a green back drop with a yellow kitchen towel in the bottom corner.

Hannah’s hot take

Why you’ll love my recipe

As a food blogger for 10+ years, I’ve tried my fare share or artichoke salads; I love artichoke for it’s buttery and creamy flavour, but most artichoke salad recipes online use jarred or canned artichokes simply tossed with canned chickpeas and maybe a few other raw ingredients. What makes my recipe stand out – and in my opinion much more delicious – is that everything is roasted!

The artichoke and chickpeas are oven-roasted – providing deep, nutty and full-bodied flavour that is a delight to eat! It’s also served on a bed of quinoa making this a more filling salad that you can serve as a stand-alone meal.

The outcome is a warm chickpea artichoke salad that’s crispy and full of flavour. I think you’re going to love it as much as I do.

Hannah xx

The Ingredients:

The ingredients for this recipe are so simple and straightforward. The main ingredients being canned or jarred, which you can find at any grocery store!

Artichoke: The star of the show in this recipe! Artichokes are earthy in flavour with a creamy finish – and when roasted they are buttery and addictive. Artichoke is a far underrated vegetable in my opinion, but it seems to be having a moment! Canned or jarred artichoke works great for this recipe! My preference is the jarred artichoke halves packed in oil. I think they taste nicer and they look nicer with a more vibrant green colouring. However, I also recipe tested this with canned artichokes packed in water and they worked out great; they just don’t look as delicious as they have a more greyish-green hue. (My recommendation in the recipe card below is to use the jarred artichokes packed in oil, but I’ve also included how to cook with artichokes packed in water in the notes section).
Chickpeas: Canned chickpeas are used in this recipe, and roasted in the oven along with the artichoke. I much prefer roasting my chickpeas over eating them out of the can! Roasting them in the oven helpscrisp them up and gives a nutty finish and crisp bite.
Quinoa: I really love the addition of quinoa to this salad to make it a more filling dish – it helps this artichoke salad be a stand-alone dinner salad as it sticks with you. I also recipe tested this salad with brown rice and I loved it too; so that’s a good swap! I tried recipe testing with white rice but it felt a little lacking in my opinion. I felt it needed a grain with a little more chewiness.
Almonds: Almonds add a beautiful nuttiness to this dish, and a nice crunch! It also helps transition this salad into a dinner salad that sticks with you, in addition to the quinoa – and without the need of adding chicken or another meat-free alternative.
Lemon: The base of the dressing! Freshly squeezed lemon, olive oil and garlic makes this simple yet luxurious dressing that pairs so nicely with the veggies in this dish. It compliments the creamy and nutty flavours in this salad with from brightness and zing!

Image of warm chickpea artichoke salad in a white plate with a fork in it. The plate is on a green back drop with a kitchen towel in the lower right corner.

How to make this Warm Chickpea Artichoke Salad:

Making this artichoke bean salad couldnt be easier! Here’s how to do it:

artichokes, chickpeas and capers in a baking tray ready to go in the oven. — Add artichokes, chickpeas, and capers to a large baking sheet lined with parchment.

Roast artichoke, chickpeas and capers on a baking tray. — Add artichokes, chickpeas, and capers to a large baking sheet lined with parchment.

So there we have it, a delicious chickpea artichoke salad that’s full of flavour and texture. It’s crisp and creamy, nutty, tangy and bright! Ready in 40 minutes.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.