lemon arugula artichoke salad with chicken
Lemon Arugula Artichoke Salad

Salad Ingredients

4 – 6 cups arugula or combine with spring mix

1 – 15 oz. can of garbanzo beans, drained and rinsed

1 cup grape tomatoes, halved

12 oz. jar of artichoke hearts, quartered

½ cup of cilantro, leaves


½ cup extra virgin olive oil (EVOO)

3 tbsp. lemon juice

2 tsps. Dijon mustard

1 garlic clove, minced

Pinch of salt


For Salad

  • Place salad ingredients in a large serving bowl. Toss to combine.

For Dressing

  • In a glass jar, combine dressing ingredients. Shake well.
  • Pour over salad. Toss with hands.
  • Optional: Add chicken, turkey or salmon.
  • Serve and enjoy!
Emily McCormick

Emily McCormick

Emily McCormick is a Registered Dietitian Nutritionist and is a Licensed Dietitian in the state of Texas. She graduated in 2013 from the University of Texas at Austin with a Bachelor’s of Science in Nutrition and completed the Coordinated Program in Dietetics at UT in 2016.

While pursuing her education, Emily has worked in the health and nutrition industry for 6 years. She has held positions in the Food Management industry as well as in Food Research and Development. In her free time, Emily enjoys cooking, traveling, playing soccer and hiking the greenbelt with her dog.
Emily McCormick

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