5 from 15 votes
Crispy Artichoke White Bean Salad
This Crispy Artichoke White Bean Salad combines roasted artichoke hearts with a medley of cabbage, cucumber, white beans, green onions, fresh herbs, and Parmesan cheese. The artichokes are oven-roasted until crispy and golden, adding texture contrast to the tender beans and crunchy cabbage. A bright lemon dressing with honey, Dijon mustard, and garlic ties the components together, creating a fresh, savory, and lightly tangy salad that's suitable as a side or light meal.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
6
Calories:
302 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the Artichokes:
- 15 oz artichoke hearts packed in water or brine, quartered, canned
- 2 teaspoons olive oil
- lemon juice of half
- 1 tablespoon Parmesan Cheese grated
- kosher salt to taste
- black pepper to taste
For the Lemon Dressing:
- 1/4 cup olive oil
- 2 to 3 tablespoons lemon juice I use 3 because I love lemon
- 1 tablespoon champagne vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- kosher salt to taste
- black pepper to taste
For the Salad:
- 1 green cabbage thinly sliced and chopped, small head
- 1 cucumber finely diced
- 15 oz White beans rinsed and drained
- 3 green onions sliced
- 1/2 cup basil chopped
- 1/2 cup Parmesan Cheese freshly grated
- 1/4 cup Italian parsley chopped
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Preheat the oven to 400 degrees.
- Drain the artichokes and place them on paper towels. Gently press on the artichokes to squeeze out as much liquid as possible. Pat dry with paper towels. Place the artichokes on a large baking sheet. Drizzle with olive oil and toss. Space the artichokes out so they aren’t touching. Squeeze the lemon over the top and sprinkle with parmesan cheese. Season with salt and pepper. Place in the oven and roast for 10 to 15 minutes or until crispy. Alternatively, you can use the air fryer.
- While the artichokes are roasting, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, mustard, garlic, salt, and pepper. Set aside.
- In a large bowl, combine the cabbage, cucumber, white beans, green onions, basil, Parmesan cheese, parsley, and roasted artichokes. Toss well. Drizzle the dressing over the salad and toss again until salad is well coated. Taste and season with salt and pepper, to taste. Serve.
Cup of Yum
Nutrition Information
Calories
302kcal
(15%)
Carbohydrates
35g
(12%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Cholesterol
8mg
(3%)
Sodium
467mg
(19%)
Potassium
787mg
(17%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
640IU
(13%)
Vitamin C
64mg
(71%)
Calcium
226mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 302
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 8mg | 3% |
| Sodium | 467mg | 19% |
| Potassium | 787mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 64mg | 71% |
| Calcium | 226mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.