Three Bean and Artichoke Salad
Bright, zesty, and bursting with vibrant textures, this Three Bean and Artichoke Salad is a quick and easy recipe that’s packed with plant-based protein and bold Mediterranean flavors. Featuring a delightful medley of chickpeas, kidney beans, green beans, and marinated artichoke hearts, this salad gets a refreshing crunch from diced red bell pepper and red onion, while fresh parsley adds a touch of herbaceous brightness. The homemade vinaigrette, made with olive oil, red wine vinegar, Dijon mustard, and a hint of honey or maple syrup, ties everything together with just the right balance of tangy and sweet. Perfect as a light lunch, a healthy side dish, or a crowd-pleasing potluck option, this no-cook recipe is ready in just 15 minutes and can be enjoyed chilled or at room temperature. Fully vegetarian, naturally gluten-free, and brimming with nutrients, this easy salad will quickly become a staple in your recipe repertoire!
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Recipe Information
Ingredients
- 1 cup canned chickpeas (garbanzo beans), drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 1 cup canned green beans, drained
- 1 cup marinated artichoke hearts, drained and quartered
- 1 medium red bell pepper, diced
- 1 small red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, combine the chickpeas, kidney beans, green beans, artichoke hearts, red bell pepper, red onion, and chopped parsley. Toss gently to mix.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the bean and vegetable mixture in the large bowl.
Gently toss everything together to ensure the dressing coats all the ingredients evenly.
Taste the salad and adjust seasoning if necessary, adding more salt, pepper, or vinegar to suit your preferences.
Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, toss the salad lightly again and serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3485 mg | 152% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 31.7 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2594 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
