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High Protein Edamame Artichoke Salad Recipe

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3.9 from 1 review

A vibrant and nutritious High Protein Edamame Artichoke Salad combining protein-rich chickpeas, edamame, and feta with fresh vegetables and herbs, all tossed in a tangy olive oil and Dijon mustard dressing. Perfect for a quick, wholesome meal or side dish.

  • Total Time: 12 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

  • 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 them stand for 5 minutes to soften, 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 fully emulsified and well combined.
  3. Combine the salad ingredients: In a large mixing bowl, add the chickpeas, prepared edamame, diced celery, cucumber, avocado, chopped marinated artichoke hearts, diced Nocellara olives, chopped capers, crumbled feta cheese, roasted pumpkin seeds, and chopped fresh coriander and dill or basil.
  4. Toss with dressing: Pour the prepared dressing over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing.
  5. Adjust and serve: Taste your salad and add more salt or black pepper if needed. Serve immediately to enjoy the fresh flavors and textures.

Notes

  • Use fresh herbs like coriander and dill for the best flavor; alternatively, basil can be used for a different aroma.
  • If you prefer a vegan version, omit the feta cheese or substitute with a plant-based cheese.
  • To save time, canned edamame can be used if available.
  • This salad is best consumed fresh but can be stored refrigerated in an airtight container for up to 1 day.
  • Roasted pumpkin seeds add great texture and nutrition; toast raw seeds lightly if you don’t have pre-roasted ones.
  • Author: Maya
  • Prep Time: 7 minutes
  • Cook Time: 5 minutes (for soaking edamame in boiling water)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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