Mediterranean Pantry Salad

This artichoke, chickpea, and olive salad is brimming with bold Mediterranean flavors, and Our House dressing is the perfect fit. It adds a herby, tangy brightness that brings every ingredient together. 

Ingredients

  • 1 (14-15 oz) can artichoke hearts, drained
  • 1 (15 oz) can chickpeas, drained & rinsed
  • ~1/2 cup pitted olives (e.g. Kalamata, Castelvetrano, or a mix)
  • 1/3 to 1/2 small red onion, thinly sliced
  • 2 tbsp fresh parsley, finely chopped
  • Optional extras: cucumber cubes, halved cherry tomatoes, roasted red peppers, fresh mint, crumbled feta

Dressing

  • 1 stickpack Our House
  • 5 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar

Directions

  1. Prep the artichokes, chickpeas, olives, red onion, and parsley.
  2. Rip open a stick pack of Our house, add olive oil + vinegar to The Shaker, pour in the stick pack, and shake till combined.
  3. In a salad bowl add the chickpeas, artichokes, olives, red onion, and parsley (plus any optional ingredients). Pour the dressing over the salad and toss to coat. 
  4. Let the salad sit for 10-15 minutes to allow the flavors to marry. Give it a final toss then serve chilled. 

Pairs beautifully with grilled protein, pita bread, or as part of a mezze spread. 

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