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Marinated Za’atar Bean Salad

Marinated Za’atar Bean Salad

Entrees

Course

Pulse Type

Beans

Specialty Diet

Gluten-free

Occasion

Mediterranean Diet

Cook Time

50 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Marinade

1/2Medium Red Onion(or 85g), Thinly sliced
1tspKosher SaltPlus more as needed (used a total of 2 1/2 tsp in the salad)
1whole lemon'sLemon Zest
3tbspLemon Juice(or 32g)
113.4 oz. canChickpeas(or 380g), Drained and rinsed
114 oz. canButter Beans(or 400g), Drained and rinsed
1cupGreen Olives(115 g or a 10 oz. jar), Roughly chopped
7-8Jarred Artichoke HeartsQuartered, optional
1/2cupFirmly Packed Mint Leaves(or 9g), Finely minced
1/2cupFirmly Packed Parsley(or 18g), Finely minced

3tbspExtra Virgin Olive Oil(or 52g)
3Garlic Cloves(or 15g), Smashed and roughly chopped
3tspZa'atar
1tspSumac
1/2tspGround Cumin

Instructions

Prep the onions. Thinly slice the onion and add to a large bowl, toss together with the kosher salt, lemon juice, and lemon zest. Set aside. This mellows out the onion and will make it sweeter.
Prep the remaining salad ingredients. Drain and rinse the beans, roughly chop the olives, finely mince the herbs, and add everything to the bowl of onions.
Make the marinade. 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. This blooms the spices and brings out even more flavor.
Toss everything together and serve. Pour the marinade over the salad and toss together. Adjust for salt as needed. This tastes best after everything marinates for about 2 hours, but you can also eat it fresh. Serve over top toasted sourdough with labneh or ricotta (Kite Hill is my go-to for non-dairy ricotta). This would also taste amazing in a pita wrap
Store in an airtight glass container in the fridge for up to 4 days. It stays good for 1 week, but it starts to lose some of its crunch and vibrancy after day 4.