Description
A vibrant and nutritious High Protein Edamame Artichoke Salad featuring chickpeas, edamame, marinated artichokes, fresh vegetables, olives, and feta cheese, all tossed in a tangy Dijon mustard vinaigrette. This quick and easy salad is perfect for a healthy lunch or light dinner, packed with plant-based protein, fiber, and wholesome fats.
Ingredients
Main Ingredients
- 1 can (400 g) chickpeas (drained and rinsed)
- 120 g edamame (shelled)
- 2 stalks celery (diced)
- 1/2 large cucumber (diced)
- 1 small avocado (diced)
- 100 g marinated artichoke hearts (chopped)
- 12 Nocellara olives (pitted and diced)
- 2 tbsp capers (chopped)
- 100 g feta cheese (crumbled)
- 3 tbsp pumpkin seeds (roasted)
- 1 tbsp fresh coriander (finely chopped)
- 1 tbsp fresh dill or basil (finely chopped)
Dressing
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 1/4 tsp apple cider vinegar
- 1 pinch salt (or to taste)
- 1 pinch black pepper (or to taste)
Instructions
- Prepare the Edamame: Place the shelled edamame in a heatproof mug or bowl and cover with boiling water. Let it stand for 5 minutes to soften, then drain well.
- Make the Dressing: In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, salt, and black pepper until the dressing is fully combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the drained chickpeas, prepared edamame, diced celery, cucumber, avocado, chopped marinated artichoke hearts, diced Nocellara olives, chopped capers, crumbled feta cheese, roasted pumpkin seeds, fresh coriander, and chopped dill or basil.
- Toss the Salad: Pour the dressing over the combined ingredients and toss gently and thoroughly until everything is evenly coated with the dressing.
- Adjust and Serve: Taste the salad and adjust the seasoning with additional salt and black pepper as needed. Serve immediately for the freshest flavor and texture.
Notes
- Use fresh herbs like dill or basil according to your preference for subtle flavor variations.
- Make sure to drain and rinse the chickpeas well to reduce sodium and improve texture.
- Roasting the pumpkin seeds enhances their crunch and flavor.
- If you cannot find Nocellara olives, substitute with Kalamata or green olives.
- This salad is best served immediately but can be refrigerated for up to 24 hours; avocado might brown slightly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for blanching edamame)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
