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High Protein Edamame Artichoke Salad Recipe

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4.3 from 3 reviews

This High Protein Edamame Artichoke Salad is a fresh and flavorful dish packed with plant-based protein and vibrant veggies. Featuring a delightful combination of chickpeas, edamame, artichoke hearts, and feta cheese, it is tossed in a zesty homemade dressing made from olive oil, Dijon mustard, and apple cider vinegar. Perfect as a quick, nutritious meal or a satisfying side, this salad requires minimal prep and comes together in just 10 minutes.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Salad 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 Ingredients

  • 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

  1. 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 slightly, then drain well.
  2. Make the Dressing: In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, salt, and black pepper until the dressing is smooth and well combined.
  3. Combine Salad Ingredients: In a large mixing bowl, add the drained chickpeas, prepared edamame, diced celery, cucumber, avocado, chopped marinated artichoke hearts, diced olives, chopped capers, crumbled feta cheese, roasted pumpkin seeds, and finely chopped coriander and dill (or basil).
  4. Toss the Salad: Pour the dressing over the combined salad ingredients. Gently toss everything together until the salad is evenly coated with the dressing.
  5. Adjust and Serve: Taste the salad and adjust seasoning with extra salt and black pepper if needed. Serve the salad immediately for the best freshness.

Notes

  • Use freshly roasted pumpkin seeds for added crunch and flavor.
  • Marinated artichoke hearts add tanginess; drain them well to avoid watering down the salad.
  • Avocado should be added last and gently mixed to prevent mashing.
  • This salad can be prepared a few hours ahead, but add avocado just before serving to prevent browning.
  • For a vegan version, omit the feta cheese or substitute with a vegan cheese alternative.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/high-protein-edamame-artichoke-salad-recipe/