This high protein edamame artichoke salad is the kind of lunch that looks effortlessly pulled together and actually delivers. It comes together in 10 minutes, needs no real cooking, and brings creamy avocado, salty feta, tangy artichokes, crunchy seeds, chickpeas, and edamame into one bowl that feels fresh but still satisfying.
Serves 4 | Total time 10 minutes
Why this salad works so well
Some salads are all sparkle and no staying power. This one is different. The chickpeas and edamame bring the substance, the avocado and olive oil keep everything rich and smooth, and the artichokes, capers, and olives add that briny, salty edge that keeps each bite interesting.
The result is a bowl that feels bright and lively, but also grounded enough to carry you through the afternoon without leaving you hunting for snacks an hour later.
Ingredients
- 1 x 400g tin chickpeas, drained and rinsed
- 120g edamame
- 2 sticks celery, diced
- 1/2 large cucumber, diced
- 1 small avocado, diced
- 100g marinated artichokes in oil, chopped
- 12 nochellara olives, pitted and diced
- 2 tbsp capers, chopped
- 100g feta, crumbled
- 3 tbsp pumpkin seeds, roasted
- 1 tbsp coriander, finely chopped
- 1 tbsp dill or basil, finely chopped
Dressing
- 1/4 cup olive oil
- 1 tsp dijon mustard
- 1/4 tsp apple cider vinegar
- Good pinch of salt and pepper
How to make it
- Place the edamame in a mug of boiling water and let it sit for 5 minutes. Drain well and set aside.
- Whisk the dressing ingredients together in a small bowl, or shake them in a jar until emulsified.
- Add the chickpeas, celery, cucumber, avocado, artichokes, olives, capers, feta, pumpkin seeds, coriander, and dill or basil to a large bowl.
- Pour over as much dressing as you like and toss gently until everything is coated.
- Taste and adjust with a little more salt and pepper if needed.
A few easy serving notes
This salad is best enjoyed soon after tossing, especially because of the avocado. If you are making it ahead, keep the dressing separate and add the avocado just before serving so the texture stays fresh and bright.
It works beautifully as a desk lunch, a light dinner, or a side for something grilled. A piece of warm pita or a few crackers on the side would not be out of place either.
More lunch ideas to try next
If you like this style of hearty, fresh meal, try High Protein Extra Creamy Pasta Salad, Gut-Boosting Chicken & Avocado Quinoa Salad for Digestive Health, or Spicy Salmon Poke Bowl with Chili Mayo & Toasted Sesame. (eatyummytoday.com)
High Protein Edamame Artichoke Salad
Description
Ingredients
Salad
- 1 can (400 g) chickpeas drained and rinsed
- 120 g edamame shelled
- 2 stalks celery diced
- ½ 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
- ¼ cup olive oil
- 1 tsp Dijon mustard
- ¼ tsp apple cider vinegar
- 1 pinch salt or to taste
- 1 pinch black pepper or to taste
Instructions
Prepare the Ingredients
- Place the edamame in a heatproof mug or bowl and cover with boiling water. Let stand for 5 minutes, then drain well.
- Meanwhile, whisk together the olive oil, Dijon mustard, apple cider vinegar, salt, and black pepper until the dressing is well combined.
Assemble the Salad
- In a large mixing bowl, combine the chickpeas, edamame, celery, cucumber, avocado, artichoke hearts, olives, capers, feta cheese, pumpkin seeds, coriander, and dill or basil.
- Pour the dressing over the salad and toss gently until evenly coated.
- Taste and adjust seasoning with additional salt and black pepper if needed. Serve immediately.
Notes
- For meal prep, store the dressing separately and add just before serving.
- Add the avocado immediately before serving to prevent browning.
- Roasted pumpkin seeds add extra crunch and protein, but sunflower seeds can also be used.
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