09/16/2026
Bean Salad with Artichokes, Olives and Feta…and a love note from my sweet boy 🥰
Brittany here! This is one of my favorite scoopable salads right now! I added a Fresh Catch Salmon pouch today for extra protein. I think you’ll love it too! Recipe below 👇
Makes 6 servings:
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 crumbled feta cheese
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
For the dressing:
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
Salt and black pepper to taste
Directions:
Add the chickpeas, cannellini beans, artichoke hearts, olives, feta, parsley, and dill to a large bowl.
In a separate small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Whisk or shake until blended.
Pour the dressing over the bean mixture and gently toss until everything is evenly coated.
Taste and add more salt, pepper, or lemon juice if needed.
Serve immediately or refrigerate for about 30 minutes before serving to allow the flavors to blend.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Salad Nutrition (not including the added salmon pouch)
Calories- 240
Protein- 10g
Carbs- 27g
Fiber- 8g
Net carbs- 19g
Fat- 9g
Sat fat- 3g
Enjoy! ☺️
