This Artichoke and White Bean Salad is fresh, hearty, and full of flavor. It’s perfect as a light lunch, side dish, or for meal prep. PS. This can be a wonderful vegan dish, using vegan feta, if you want!
SERVING SIZE: 4
THE RECIPE:
Preheat oven to 375°F.
Spread artichoke halves on a baking sheet, and lightly spray with olive oil. Season with garlic powder and salt.
Roast for 20 minutes until golden and slightly crisp on the edges.
While the artichokes roast, place walnuts in a dry skillet over low-medium heat. Toast for about 3 minutes, stirring occasionally, until fragrant. Remove from heat and let cool.
On a large serving platter (or individual plates), place the roasted artichokes. Plate the rest of the salad.
Scatter the white beans evenly over the artichokes. Sprinkle the toasted walnuts across the top. Add crumbled feta. Squeeze fresh lemon juice over the salad. Season with black pepper and extra salt, to taste. And garnish with fresh basil leaves.
Artichoke and White Bean Salad
Ingredients
- 3 cups artichoke halves
- 1 can white beans drained and rinsed
- 1/2 cup walnuts slightly crushed
- 2/3 cup feta or vegan feta cheese
- 1/3 cup basil
- 1/2 lemon squeezed
- black pepper to taste
- salt to taste
Instructions
- Preheat oven to 375°F.
- Spread artichoke halves on a baking sheet, and lightly spray with olive oil. Season with garlic powder and salt. Season with garlic powder and salt.
- Roast for 20 minutes until golden and slightly crisp on the edges.
- While the artichokes roast, place walnuts in a dry skillet over low-medium heat. Toast for about 3 minutes, stirring occasionally, until fragrant. Remove from heat and let cool.
- On a large serving platter (or individual plates), place the roasted artichokes.
- Plate the rest of the salad. Scatter the white beans evenly over the artichokes. Sprinkle the toasted walnuts across the top. Add crumbled feta. Squeeze fresh lemon juice over the salad. Season with black pepper and extra salt, to taste. And garnish with fresh basil leaves.
