White Bean and Artichoke Salad (vegan + gluten free)

Simple, Delicious White Bean and Artichoke Salad

This refreshing white bean and artichoke salad is a simple way to enjoy a wholesome, plant-based dish packed with protein and Mediterranean flavor. With creamy cannellini beans, tender artichoke hearts, chopped parsley, crisp cucumber, and tasty dressing. There are bonus options to add juicy tomatoes, olives, and basil for extra flavor in every bite. This salad feels light yet satisfying. It’s the perfect salad to make ahead for quick lunches, weeknight dinners, or a shareable side at gatherings.

Bright and zesty salad comes together in minutes

The lemon-garlic dressing ties everything together with a bright, zesty finish that balances the earthy flavors. Fresh herbs like the parsley and basil add a pop of color and freshness, making this salad just as beautiful as it is delicious. Plus, it comes together in minutes with pantry-friendly ingredients, so you can whip it up anytime without stress.

Serve at home, for weekly meal prep or gatherings

Whether you’re planning a picnic, need a dish for potluck, prepping healthy meals for the week, or looking for a crowd-pleasing vegan side, this white bean and artichoke salad checks every box. It’s naturally dairy-free, gluten-free, and full of fiber and plant protein, proving that simple ingredients can create an impressive and nourishing dish.

Can I use dried beans instead of canned?

Yes! Just cook dried white beans (like cannellini or great northern) until tender, then cool completely before adding to the salad. This adds a homemade touch and extra flavor.

Do marinated artichokes work best?

Marinated artichokes add more flavor, but plain canned artichokes work just as well. If using plain, consider adding an extra pinch of salt, garlic, or oregano to boost taste.

Can I make this oil-free?

Yes. Replace the olive oil with extra lemon juice and a splash of aquafaba (bean liquid) for a lighter, oil-free dressing.

What can I substitute for chickpeas?

You can use white beans for similar color and texture, or even edamame or lentils.

Can I make this salad oil-free?

Yes! Roast the beets and chickpeas using a splash of vegetable broth or omit oil entirely. Use a no-fat vegan yogurt or sour cream for the tzatziki sauce. Or use an oil-free dressing or tahini sauce.

How long does this salad last?

Stored in an airtight container in the refrigerator, it will stay fresh for 3–4 days. It’s a great make-ahead option for meal prep or picnics.

Can I add other vegetables to this salad?

Yes! This salad is very flexible, and you can add in other vegetables to suit your taste or what you have on hand. A few great options include:

• The suggested bonus options of tomatoes, olives and basil.
• Greens – add or serve over lettuce, kale, spinach or arugula.
• Roasted red peppers – add sweetness and a smoky note.
• Zucchini or yellow squash – diced fresh or lightly grilled.
• Carrots – shredded or thinly sliced for crunch.
• Roasted broccoli or cauliflower – makes it heartier while keeping it wholesome.

Just keep the balance of fresh, crunchy, and tender ingredients in mind so the flavors stay light and Mediterranean.

Can this salad be served warm?

Yes, this salad can be served warm if you’d like a cozier version. Lightly heat the beans and artichoke hearts in a skillet with a drizzle of olive oil before tossing them with the fresh veggies and dressing. The warmth brings out the beans’ creaminess and makes the artichokes more tender, while still keeping the salad bright and refreshing. It’s a great option for cooler days or when you want something a little more comforting.

Can I serve this salad as a main dish?

This White Bean & Artichoke Salad makes a wonderful main dish! The beans provide plant-based protein and fiber, while the artichokes and veggies add nutrients and freshness, making it hearty enough on its own. To make it feel even more like a meal, you can:

• Serve it over a bed of greens like arugula, spinach, or romaine.
• Add a scoop of quinoa, farro, or couscous for extra substance.
• Top with toasted nuts or seeds for crunch and healthy fats.
• Pair with warm pita or crusty bread on the side.

This way, the salad becomes a balanced, satisfying entrée — light yet filling.

Can I meal prep this salad?

Yes! This salad works wonderfully for meal prep! Here’s how:

Serving Suggestions:

• Serve over or with fresh greens, such as a bed of lettuce, arugula, mixed greens or spinach.
• Crusty bread, vegan sourdough, flat bread, or pita bread.
• Grain bowl: Serve alongside cooked quinoa, farro, or couscous.

Try More Delcious Beet Recipes

• The Best Vegan Borscht Soup
• Beet and Mango Salad with Citrus Dressing
• Roasted Beet Hummus
• Summer Cold Borscht Soup

Tried this recipe? Let us know your thoughts in the comments below