Roasted Artichoke White Bean Salad

Name: Roasted Artichoke White Bean Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 can (14 oz) artichoke hearts, drained and quartered; 2 cups (60g) arugula or baby spinach; ½ cup cherry tomatoes, halved; ¼ cup (30g) red onion, finely sliced; ¼ cup (30g) Kalamata olives, sliced; ¼ cup crumbled feta cheese (optional); 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed; 3 tbsp olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1 garlic clove, minced; ½ tsp dried oregano; ¼ tsp salt; ¼ tsp black pepper

This Roasted Artichoke White Bean Salad is a fresh, flavorful, and protein-packed dish that's perfect for a light lunch or a side dish. The combination of roasted artichokes, creamy white beans, and tangy feta cheese makes it both satisfying and nutritious.

Why You’ll Love This Recipe

Packed with Flavor – A mix of roasted artichokes, olives, and feta creates a deliciously bold taste.
Nutrient-Dense – Loaded with fiber, protein, and antioxidants from fresh vegetables and beans.
Quick & Easy – Ready in under 30 minutes with minimal effort.
Versatile – Enjoy as a salad, a side dish, or even a filling for wraps.
Great for Meal Prep – Stays fresh for a couple of days, making it perfect for make-ahead meals.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

1 can (14 oz) artichoke hearts, drained and quartered
2 cups (60g) arugula or baby spinach
½ cup cherry tomatoes, halved
¼ cup (30g) red onion, finely sliced
¼ cup (30g) Kalamata olives, sliced
¼ cup crumbled feta cheese (optional)
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

For the Dressing:

3 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper

Directions

Roast the Artichokes: Preheat the oven to 400°F (200°C). Toss the drained artichoke hearts with 1 tablespoon of olive oil, salt, and black pepper. Spread on a baking sheet and roast for 15-20 minutes until golden and slightly crispy.
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper. Set aside.
Assemble the Salad: In a large bowl, combine arugula (or spinach), cherry tomatoes, red onion, Kalamata olives, white beans, and roasted artichokes.
Add the Dressing: Drizzle the dressing over the salad and toss everything gently to combine.
Finish & Serve: Sprinkle crumbled feta cheese on top (if using) and serve immediately.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Add Protein: Toss in grilled chicken, shrimp, or tofu for extra protein.
Make It Vegan: Skip the feta cheese or use a plant-based alternative.
Try a Different Green: Substitute arugula with kale, mixed greens, or romaine.
Use a Different Bean: Swap white beans for chickpeas or black beans.
Enhance the Flavor: Add toasted pine nuts, capers, or sun-dried tomatoes for extra depth.

Storage/Reheating

Refrigeration: Store in an airtight container for up to 3 days. Keep the dressing separate to maintain freshness.
Freezing: Not recommended, as fresh greens and tomatoes do not freeze well.
Reheating: This salad is best enjoyed cold or at room temperature. If preferred warm, lightly heat the beans and artichokes before serving.

FAQs

Can I use fresh artichokes instead of canned?

Yes, but they require more preparation. Trim, steam, and roast them before adding to the salad.

What’s the best substitute for white beans?

Chickpeas, black beans, or lentils work well as substitutes.

How can I make the salad less bitter?

Use baby spinach instead of arugula for a milder taste, or add a touch of honey to the dressing.

Can I prepare this salad in advance?

Yes! Keep the dressing separate and mix before serving for the best texture.

What can I serve with this salad?

It pairs well with grilled fish, roasted chicken, or crusty bread.

Can I use marinated artichokes?

Yes! Marinated artichokes add extra flavor and can be used without roasting.

How do I make the dressing creamier?

Add 1 tablespoon of Greek yogurt or tahini for a thicker, creamier dressing.

What if I don’t like olives?

Simply leave them out or replace them with chopped cucumber for a fresh crunch.

Is this salad good for meal prep?

Absolutely! Just store the dressing separately and toss when ready to eat.

Can I add grains to this salad?

Yes, cooked quinoa, farro, or couscous would make a great addition.

Conclusion

This Roasted Artichoke White Bean Salad is a simple yet flavorful dish that’s perfect for any occasion. Whether served as a light meal or a hearty side, it’s packed with nutrients and bursting with Mediterranean-inspired flavors. Try it today and enjoy a fresh, wholesome meal!