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. No cooking required.
This hearty bean salad is a perfect quick lunch or side dish. Packed with protein and fresh flavors, it comes together in 15 minutes from pantry staples and is ideal for lunches, picnics, potlucks and easy dinners.
Instructions
- 1
Combine ingredients. In a large bowl, combine the chickpeas, cannellini beans, chopped artichoke hearts, Castelvetrano olives, feta cheese, parsley, and dill.
- 2
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.
- 3
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.
- 4
Serve. Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Ago's Notes
- Rinse and drain the beans well before adding them to the salad.
- Castelvetrano olives are the first choice, but Kalamata olives can be used instead.
- Let the salad sit for 30 minutes before serving so the flavors can meld.
- Taste before adding more salt, since the feta and olives are already salty.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
I really like how the salty tang of the feta is balanced by the bright lemon-Dijon dressing; it is a standout dish for a summer lunch. This assembly-style salad is much easier than the layered salads I usually make, and although it lacks the depth of a traditional Italian insalata di fagioli, the creamy beans and buttery olives still give it a wonderful Mediterranean zing.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Crispy Shredded Halloumi Kale Salad
A spoonable kale-and-rice salad with garlic cider vinaigrette, dill, pine nuts, red onion, and a generous layer of crispy shredded halloumi.
Lemon Parmesan Wedge Salad
Crisp iceberg wedges topped with tangy lemon dressing, toasted garlic breadcrumbs, fresh herbs, and Parmesan. Quick, elegant, and perfect for spring meals!
Carrot Ribbon Salad
A fresh and vibrant carrot ribbon salad made with thinly shaved carrots, a bright lemon vinaigrette, fresh herbs, and crunchy pistachios. Simple to make, beautiful to serve, and perfect for spring or everyday meals.