Quick Summary
Crispy Artichoke White Bean Salad- crunchy green cabbage with roasted artichokes, white beans, Parmesan cheese, cucumbers, and fresh herbs tossed in a simple lemon dressing. The flavors and textures are SO good!
I love using artichokes to make salads, pasta salads, pizza, grilled cheese, and more! They are so delicious and I always have them in my pantry. My favorite artichoke recipe is this Crispy Artichoke White Bean Salad. It is phenomenal!
My friend told me about an artichoke salad she saw on Tik Tok that I needed to make. I am too old to be on Tik Tok so I created my own artichoke salad, ha! Luckily, my friend LOVED it and so did I. In fact, this is my new favorite salad, I am obsessed. You HAVE to try it.
The salad secret to the salad, roasted artichokes. I roast the artichokes with a little parmesan cheese and lemon before adding them to the salad. They are a game changer. They get nice and crispy! I could just eat roasted artichokes and be completely content, but make sure you save them for the salad because it is even better:)
This salad has the best textures and flavors: crunchy cabbage, crispy cucumbers, creamy white beans, roasted artichokes, green onions, fresh herbs, and salty Parmesan cheese. The salad is tossed in a fresh lemon dressing that brightens everything up.
This salad will WOW you and everyone that tries it! It’s perfect for springtime or anytime!
Table of Contents
Salad Ingredients
- Artichoke hearts– I use canned artichoke hearts that have been quartered. Make sure you buy artichokes that are packed in water or brine and not oil. Artichoke hearts packed in oil or marinated artichoke hearts are too greasy and won’t crisp up in the oven. Look for artichokes in the canned vegetable aisle.
- Olive oil– I do drizzle a little oil over the artichoke hearts so they can crisp up.
- Lemon juice– to add a little lemon kick to the artichokes.
- Parmesan cheese– for the artichokes and for adding to the salad. Buy a Parmesan wedge and freshly grate it yourself for the best flavor. Bring on the cheese!
- Green cabbage– I love using cabbage for the base of the salad because it is crunchy and holds up well. Thinly slice and chop the cabbage. You can also use shaved Brussels sprouts, similar to my Shaved Brussels Sprouts Salad.
- Cucumber– I use an English cucumber.
- White beans– I use canned white beans to keep the salad super simple. Rinse and drain the beans before using.
- Green onions– thinly sliced!
- Herbs– fresh basil and Italian parsley!
Lemon Dressing
The lemon dressing is made with basic ingredients and easy to whisk up! Plus, it is much better than store bought dressing! You will be making this one all of the time.
For the dressing, you will need:
- Olive oil
- Lemon juice
- Champagne vinegar (can use white balsamic)
- Honey (can use pure maple syrup)
- Dijon mustard
- Garlic
In a bowl or jar, whisk all of the ingredients together and voila, you have an amazing salad dressing!
How to Make Crispy Artichoke White Bean Salad
- Preheat the oven to 400 degrees so your oven is hot and ready to go!
- Drain the artichokes and place them on paper towels. Gently press on the artichokes to squeeze out as much liquid as possible. Pat dry with paper towels. You need to remove as much liquid as possible so the artichokes will get crispy in the oven.
- Place the artichokes on a large baking sheet. Drizzle with olive oil and toss. Space the artichokes out so they aren’t touching. Squeeze the lemon over the top and sprinkle with parmesan cheese. Season with salt and pepper.
- Place in the oven and roast for 10 to 15 minutes or until crispy. Alternatively, you can use the air fryer to crisp up the artichokes.
- While the artichokes are roasting, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, mustard, garlic, salt, and pepper. Set aside.
- In a large bowl, combine the cabbage, cucumber, white beans, green onions, basil, Parmesan cheese, parsley, and roasted artichokes. Toss well. Drizzle the dressing over the salad and toss again until salad is well coated. Taste and season with salt and pepper, to taste.
Salad Add-Ins
If you want to get creative, you can add in the any of the following ingredients.
- Nuts– add a big handful of pine nuts, chopped pecans, walnuts, pistachios, or almonds.
- Croutons– homemade croutons are easy to make and SO good!
- Chicken– add cooked shredded or chopped chicken. Rotisserie chicken keeps things simple!
- Tuna– canned tuna adds a nice boost of protein.
- Avocado– always a good idea!
- Chickpeas– instead of white beans, you can use chickpeas.
How to Store
You can make the lemon dressing in advance. It will keep in the refrigerator for up to one week.
After you have tossed the salad in the dressing, it will keep in the fridge for 2 to 3 days. It will get a little soggy the longer it sits, but the cabbage actually holds up pretty well, that is why I like to use it.
More Salad Recipes
- Simple Arugula Salad
- Simple Kale Salad
- Easy Quinoa Salad
- Shaved Brussels Sprouts Salad
- Easy Spinach Salad
Crispy Artichoke White Bean Salad
Ingredients
For the Artichokes:
- 15 oz can quartered artichoke hearts, packed in water or brine
- 2 teaspoons olive oil
- Juice of half a lemon
- 1 tablespoon grated Parmesan cheese
- Kosher salt and pepper, to taste
For the Lemon Dressing:
- 1/4 cup olive oil
- 2 to 3 tablespoons lemon juice, I use 3 because I love lemon
- 1 tablespoon champagne vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Kosher salt and pepper, to taste
For the Salad:
- 1 small head green cabbage, thinly sliced and chopped
- 1 cucumber finely diced
- 15 oz white beans, rinsed and drained
- 3 green onions sliced
- 1/2 cup chopped basil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped Italian parsley
- Kosher salt and black pepper, to taste
Instructions
- Preheat the oven to 400 degrees.
- Drain the artichokes and place them on paper towels. Gently press on the artichokes to squeeze out as much liquid as possible. Pat dry with paper towels. Place the artichokes on a large baking sheet. Drizzle with olive oil and toss. Space the artichokes out so they aren’t touching. Squeeze the lemon over the top and sprinkle with parmesan cheese. Season with salt and pepper. Place in the oven and roast for 10 to 15 minutes or until crispy. Alternatively, you can use the air fryer.
- While the artichokes are roasting, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, mustard, garlic, salt, and pepper. Set aside.
- In a large bowl, combine the cabbage, cucumber, white beans, green onions, basil, Parmesan cheese, parsley, and roasted artichokes. Toss well. Drizzle the dressing over the salad and toss again until salad is well coated. Taste and season with salt and pepper, to taste. Serve.
Nutrition
Have you tried this recipe?
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Can frozen artichokes be used?
I haven’t tried using frozen artichokes, but I think they would roast up ok! Let me know if you try them.
This is the best new thing I’ve made lately. And that’s saying a lot. The flavors are so good – citrus/good bite on the dressing, delish artichokes, great crunch and fresh veggie flavors, etc. Used a bag cabbage/kale salad to save time – made it even quicker. I’ll probably make this every other week now! Thanks for sharing!
I am thrilled you loved the salad. Thanks for letting us know.
This was delicious. I did not have parsley and did not miss it. There is a lot of flavor in this salad.
Glad you loved the salad!