Crispy Roasted Artichoke Salad by Jamievespamsrd

Ingredients

• 14 oz artichoke hearts, drained and halved
• 3 tbsp extra-virgin olive oil
• 2 tbsp grated parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• 12 oz shredded brussels sprouts
• 15 oz chickpeas, drained and rinsed
• 5 oz tinned tuna or salmon
• 1/3 cup sliced almonds, toasted
• 3 tbsp capers, drained
• 2 tbsp minced shallots
• 2 tbsp fresh lemon juice
• 0.5 tsp lemon zest
• 1.5 tsp honey
• 1 tsp dijon mustard

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss halved artichoke hearts with 1 tbsp olive oil, Parmesan, oregano, and garlic powder on a baking sheet. Roast for 15 minutes.
3. Add shredded Brussels sprouts to the baking sheet, drizzle with remaining 2 tbsp oil, and roast for another 10 minutes until artichokes are crispy and sprouts are softened.
4. Whisk together shallots, lemon juice, zest, honey, mustard, and 3 tbsp olive oil in a small bowl to make the dressing
5. In a large bowl, combine roasted vegetables, chickpeas, tuna/salmon, almonds, and capers.
6. Drizzle with dressing, toss gently to coat, and serve warm or at room temperature