Bean Salad with Artichokes, Olives and Feta

An Easy Bean Salad with Artichokes, Olives and Feta

I love a good salad that doesn’t require a lot of work, and this one is a keeper. This Bean Salad with Artichokes, Olives and Feta comes together in minutes with simple pantry staples, but the combination of flavors makes it feel anything but ordinary.

The combination of creamy chickpeas and cannellini beans, tender artichoke hearts, buttery Castelvetrano olives, salty feta, and fresh herbs is so good. Everything gets tossed with a bright lemon-Dijon dressing that brings all of those Mediterranean-inspired flavors together. It’s fresh, flavorful, and satisfying without feeling heavy.

This is the kind of salad I love taking to barbecues, picnics, and potlucks because it can be made ahead and travels beautifully without wilting. It’s also perfect for easy lunches, meal prep, or serving alongside dinner any time of year. Spoon it over a slice of toasted sourdough or serve it with crusty bread for an easy, satisfying lunch. I actually think it tastes even better after it sits for a little while, when the beans have had a chance to soak up all of that bright, flavorful dressing.

If you’re looking for an easy bean salad recipe that is packed with flavor and doesn’t require turning on the stove, give this one a try. I think you’ll be surprised by just how much flavor you can get from a handful of simple ingredients.

Ingredients (with Helpful Notes)

• Chickpeas: Canned chickpeas make this salad super easy. Rinse and drain them well before adding them to the salad.
• Cannellini beans: I love cannellini beans because they are creamy and tender. Great Northern beans would also work if that’s what you have.
• Artichoke hearts: Canned artichoke hearts keep this recipe simple. Drain them well and give them a rough chop so you get artichoke in every bite.
• Castelvetrano olives: These are my favorite olives for this salad because they’re buttery, mild, and slightly briny. Make sure they’re pitted before chopping.
• Feta cheese: Feta adds a salty, creamy element that balances the beans and bright lemon dressing. Crumbled feta is easiest.
• Fresh parsley and dill: Don’t skip the fresh herbs! They add so much freshness and make the salad taste bright.
• Olive oil: Use a good extra-virgin olive oil since it’s an important part of the dressing.
• Fresh lemon juice: Fresh lemon makes a big difference and gives the dressing plenty of brightness.
• Dijon mustard: Just a little Dijon adds flavor and helps bring the dressing together.
• Honey: A touch of honey balances the acidity of the lemon.
• Garlic: Fresh garlic gives the dressing a savory kick.

How to Store

• Store the bean salad in an airtight container in the refrigerator for up to 4 days. The flavor actually gets better after it sits for a bit, making this a great make-ahead salad.
• If you’re making it ahead for a gathering, give it a good stir before serving and taste again. You may want to add a squeeze of fresh lemon juice and a little extra parsley or dill to brighten it back up.

Salads

Bean Salad with Artichokes, Olives and Feta

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.

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

• 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.

• 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.

Calories: 240kcal, Carbohydrates: 27g, Protein: 10g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 7mg, Sodium: 658mg, Potassium: 461mg, Fiber: 8g, Sugar: 1g, Vitamin A: 346IU, Vitamin C: 5mg, Calcium: 135mg, Iron: 3mg

Keywords artichoke, chickpeas, feta, olives, white beans

Have you tried this recipe?

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Variations

• Add cucumber: Chopped English cucumber adds a refreshing crunch.
• Add tomatoes: Cherry or grape tomatoes are delicious here, especially in the summer.
• Make it spicy: Add crushed red pepper flakes or chopped pepperoncini.
• Add greens: Serve the bean salad over arugula, spinach, or your favorite greens.
• Add avocado: A little diced avocado adds creaminess and makes the salad even more satisfying.
• Add protein: Top with grilled chicken, tuna, or salmon to turn it into a heartier meal.
• Add grains: Toss in cooked quinoa or farro for an extra-hearty salad.

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