Marinated Za’atar Bean Salad
This Marinated Za’atar Bean Salad features a tangy marinade and a delicious combination of beans, olives, and artichokes.
Equipment
- large bowl
- Pan
Ingredients
Main Ingredients
- ½ medium red onion, thinly sliced
- 2.5 teaspoon kosher salt total used in the salad
- 1 lemon zest
- 3 tablespoon lemon juice
- 1 can (13.4 oz or 380 g) chickpeas, drained and rinsed
- 1 can (14 oz or 400 g) butter beans, drained and rinsed
- 1 cup green olives, roughly chopped (a 10 oz jar of olives)
- 7–8 jarred artichoke hearts, quartered (optional)
- ½ cup firmly packed mint leaves, finely minced
- ½ cup firmly packed parsley, finely minced
Marinade Ingredients
- 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 saute 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.
- Store in an airtight glass container in the fridge for up to 4 days.
Notes
This salad tastes best after marinating for about 2 hours but can be enjoyed fresh.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 250mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 3mg
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