Marinated Za’atar Bean Salad
A refreshing Marinated Za’atar Bean Salad featuring a mix of chickpeas, butter beans, olives, and fresh herbs, perfect for gatherings.
Equipment
- large bowl
- Pan
Ingredients
Salad Ingredients
- ½ medium red onion thinly sliced
- 1 teaspoon kosher salt plus more as needed (total 2 ½ tsp)
- 1 lemon zest
- 3 tablespoon lemon juice
- 1 can chickpeas drained and rinsed (13.4 oz or 380 g)
- 1 can butter beans drained and rinsed (14 oz or 400 g)
- 1 cup green olives roughly chopped (10 oz jar)
- 7–8 pieces jarred artichoke hearts quartered (optional)
- ½ cup mint leaves firmly packed, finely minced
- ½ cup parsley firmly packed, finely minced
Marinade
- 3 tablespoon extra virgin olive oil
- 3 cloves garlic smashed and roughly chopped
- 3 teaspoon za’atar
- 1 teaspoon sumac
- ½ teaspoon ground cumin
Instructions
Preparation Steps
- Thinly slice the onion and add to a large bowl, toss together with the kosher salt, lemon juice, and lemon zest. Set aside.
- Drain and rinse the beans, roughly chop the olives, finely mince the herbs, and add everything to the bowl of onions.
- To a pan, add the olive oil and garlic, and sauté on medium heat until the garlic just begins to brown. Immediately take off the heat and sprinkle in the za’atar, sumac, and cumin.
- Pour the marinade over the salad and toss together. Adjust for salt as needed.
- Serve over toasted sourdough with labneh or ricotta, or in a pita wrap.
- Store in an airtight glass container in the fridge for up to 4 days.
Notes
The salad tastes best after marinating for about 2 hours, but can also be eaten fresh. It stays good for 1 week, but loses crunch after day 4.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 350mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 15mg
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