Bean Salad with Artichokes, Olives and Feta

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Bean Salad with Artichokes, Olives and Feta

Recipe from Two Peas and Their Pod

An easy, flavorful bean salad made with chickpeas, cannellini beans, artichokes, Castelvetrano olives, feta, and fresh herbs tossed in a bright lemon-Dijon dressing. This no-cook salad is perfect for lunches, picnics, potlucks, and easy dinners.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: artichoke, chickpeas, feta, olives, white beans

Servings:

Calories: 240kcal

Ingredients

For the salad:

1 (15 oz) can chickpeas, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1 (14 oz) can or jar artichoke hearts, drained and roughly chopped
1 cup Castelvetrano olives, roughly chopped
1/3 cup feta cheese
1/4 cup finely chopped parsley
2 tablespoons finely chopped dill

For the dressing:

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Kosher salt and black pepper, to taste

Instructions

Combine ingredients. In a large bowl, combine the chickpeas, cannellini beans, chopped artichoke hearts, Castelvetrano olives, feta cheese, parsley, and dill.
Make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
Toss. Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Serve. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Notes

Rinse and drain the beans well before adding them to the salad.
Castelvetrano olives are my favorite, but Kalamata olives can be used.
Let the salad sit for 30 minutes before serving so the flavors can meld.
Taste before adding additional salt since the feta and olives are already salty.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition