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Fresh, flavorful, and wonderfully easy, this 2-Bean Artichoke Salad is a lighter twist on classic three-bean salad. Made with green beans, chickpeas, tender artichoke hearts, crisp bell pepper, and a simple light dressing, it comes together in minutes using mostly pantry staples.
It’s one of those flexible, no-cook recipes that’s perfect for warm weather lunches, easy side dishes, meal prep, potlucks, and picnics. Best of all, it’s naturally high in fiber, low in fat, and very Weight Watchers friendly.
Why You’ll Love This Bean Salad
- Quick and easy to make
- Mostly pantry ingredients
- No cooking required
- Light, fresh and flavorful
- Great for meal prep
- Naturally vegetarian and high in fiber
Ingredients & Substitutions
- Canned garbanzo beans (chickpeas), rinsed and drained — Add protein, fiber, and hearty texture. Cannellini beans, kidney beans, or black beans would also work well.
- Canned cut green beans, drained — Convenient and budget-friendly. Fresh cooked green beans or frozen green beans can easily be substituted.
- Canned artichoke hearts, drained and roughly chopped — Add a tangy, savory flavor that makes this salad feel a little extra special.
- Red bell pepper, chopped — Adds color, crunch, and sweetness. Roasted red peppers are another delicious option.
- Annie’s Light Goddess Dressing (affiliate link) — Creamy, herb-filled, and flavorful. Feel free to substitute your favorite bottled vinaigrette or homemade light dressing.
How Many Calories and WW Points?
According to my calculations each 1/2-cup serving has just 98 calories and 1 WW Point.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
2 PointsPlus (Old plan)
How to Make 2-Bean Artichoke Salad
Step 1: Combine the Ingredients
In a large bowl, combine the chickpeas, green beans, artichoke hearts, and chopped bell pepper.
Step 2: Add the Dressing
Pour the dressing over the salad and toss gently until everything is evenly coated.
Step 3: Season and Chill
Season to taste with salt and pepper. Refrigerate for at least 30 minutes before serving if time allows. The flavors improve as the salad chills.
Recipe Notes & Variations
This easy bean salad was born from a “use what I have in the pantry” kind of day — and it turned out so good it quickly became a keeper.
One of the things I love most about this recipe is how adaptable it is. You can easily customize it based on what you have on hand or what sounds good at the moment.
Delicious Add-Ins and Variations
- Add another variety of beans such as kidney, cannellini, wax, or black beans
- Stir in chopped red onion or sliced green onions
- Add halved cherry tomatoes
- Toss in sliced olives
- Sprinkle with crumbled feta or grated Parmesan cheese
- Add fresh herbs such as parsley, basil, or dill
- Use roasted red peppers for extra flavor
This salad keeps well in the refrigerator, making it ideal for meal prep lunches and easy grab-and-go side dishes throughout the week.
Serving Suggestions
This light bean salad pairs well with:
- Grilled chicken or fish
- Burgers and sandwiches
- Picnic and barbecue meals
- Soup and salad lunches
- Wraps or pita sandwiches
It’s also satisfying enough to enjoy on its own as a light vegetarian lunch.
Ways to Use Leftovers
Store leftovers covered in the refrigerator for up to 4 days.
If the salad absorbs too much dressing as it sits, simply add a splash of extra dressing before serving to freshen it up.
Leftovers also make a great filling for wraps, pita pockets, or grain bowls.
If you’ve made this low calorie Easy Two Bean Salad with Artichoke Hearts, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy 2-Bean Artichoke Salad
Equipment
Ingredients
- 1 can (15 ounces) garbanzo beans, rinsed and drained
- 1 can (15 ounces) cut green beans, drained
- 1 can (15 ounces) artichoke hearts, drained and roughly chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup Annie’s Light Goddess Dressing (affiliate link) (substitute your favorite bottled or homemade dressing)
Instructions
- In a large bowl combine all the ingredients and toss gently until coated with the dressing.
- Season with salt and pepper.
- Chill to allow flavors to meld if time permits.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) Additions and Variations:
- Another can of beans (kidney, Cannellini, wax, etc.)
- Chopped red onion
- Chopped roasted red bell peppers
- Halved cherry tomatoes
- Grated parmesan or crumbled feta cheese
- Sliced or halved olives
- Fresh herbs such as parsley, basil
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy WW-Friendly Salad Recipes
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How many days would this last refrigerated? Could it be frozen?
A few days in the fridge. I wouldn’t freeze it.
When you share a recipe that feeds 12, could you indicate whether portions can be frozen? That would really help those of us doing single portions.
THANKS!