Roasted Artichoke Salad with Lemon-Shallot Dressing

• servings: 3 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1/3 cup sliced almonds, toasted*

1 (14-oz.) can artichoke hearts*

3 Tbsp. extra-virgin olive oil, divided

2 Tbsp. grated Parmesan cheese (sub nutritional yeast)

1 tsp. dried oregano

1 tsp. garlic powder

1/2 tsp. black pepper, divided

1/2 tsp. kosher salt

12 oz. shredded or shaved Brussels sprouts

1 (15-oz.) can chickpeas, drained and rinsed

1 (5-oz.) can tuna, drained (skipjack or albacore in water or oil) (sub canned salmon)

2 to 3 Tbsp. capers, drained (sub chopped sun-dried tomatoes or green olives)

Optional add-ins: fresh herbs (dill, parsley, or chives) or grains (cooked quinoa, couscous, or farro)

2 Tbsp. minced shallots

1/2 tsp. lemon zest, plus 2 Tbsp. fresh lemon juice

1 1/2 tsp. honey or agave

1 tsp. Dijon mustard

3 Tbsp. extra-virgin olive oil

1/4 tsp. each kosher salt and black pepper

Directions

Preheat oven to 425ºF.Toast Almonds (this step is optional, however it really amplifies their nutty richness): Heat a medium skillet over medium heat. Add the almonds to the dry pan and toast for 5 to 7 minutes, stirring frequently until they become fragrant and golden brown. Remove from heat and let cool.

Thoroughly drain artichokes and transfer them to a clean kitchen towel. Gently press to remove moisture. Slice artichokes into halves or quarters (depending on size) and pat again with a towel (or paper towel) to dry. Transfer artichokes to a medium bowl. Add 2 Tbsp. olive oil, Parmesan cheese, oregano, garlic powder, and 1/4 tsp. black pepper; toss well to coat.Transfer artichokes to a large rimmed baking sheet (line with parchment for easier cleanup, if desired) and roast for 15 minutes.

Meanwhile, prepare Lemon-Shallot Dressing by combining all ingredients in a glass jar or small bowl; mix well to combine. Set aside.

After the artichokes roast for 15 minutes, remove from oven and give them a good toss. Push to one half of the baking sheet, and add Brussels sprouts to remaining half. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Place pan back in the oven for 10 more minutes, until the Brussels are softened and artichokes are crispy.

To a large salad bowl, combine chickpeas, tuna, capers, and toasted sliced almonds. Add Brussels sprouts and half of the lemon-shallot dressing; toss well to combine. Add roasted artichokes and remainder of dressing; give the salad another toss. Enjoy warm.

Nutrition

• Serving Size: 2 scant cups
• Calories: 420 kcal
• Total Fat: 24 g
• Saturated Fat: 3.5 g
• Sodium: 890 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 12 g
• Total Sugars: 9 g
• Protein: 19 g