Marinated Za’atar Bean Salad (Print Version)
Mediterranean-style bean salad with za’atar, aromatic herbs, olives, and a zesty lemon marinade.
# Ingredients:
→ Vegetables and Beans
01 -
1/2 medium red onion, thinly sliced
02 -
1 (13.4 oz) can chickpeas, drained and rinsed
03 -
1 (14 oz) can butter beans, drained and rinsed
04 -
1 cup green olives, roughly chopped
05 -
7 to 8 jarred artichoke hearts, quartered (optional)
06 -
1/2 cup firmly packed mint leaves, finely minced
07 -
1/2 cup firmly packed parsley, finely minced
→ Citrus and Seasonings
08 -
1 lemon, zest
09 -
3 tablespoons lemon juice
10 -
1 teaspoon kosher salt, plus more to taste
→ Marinade
11 -
3 tablespoons extra virgin olive oil
12 -
3 garlic cloves, smashed and roughly chopped
13 -
3 teaspoons za’atar
14 -
1 teaspoon sumac
15 -
1/2 teaspoon ground cumin
# Instructions:
01 -
Combine thinly sliced red onion, 1 teaspoon kosher salt, lemon juice, and lemon zest in a large bowl. Toss thoroughly and set aside to mellow and sweeten the onion.
02 -
Drain and rinse chickpeas and butter beans. Roughly chop green olives, quarter artichoke hearts if using, and finely mince mint and parsley. Add all to the bowl with onions.
03 -
In a pan over medium heat, combine extra virgin olive oil and chopped garlic. Sauté until garlic turns golden. Remove from heat, then stir in za’atar, sumac, and ground cumin to bloom spices.
04 -
Pour the spice-infused marinade over the salad ingredients. Toss thoroughly to combine. Adjust seasoning with additional kosher salt as needed. Allow to marinate for at least 2 hours for best flavor, or serve immediately if desired.
05 -
Serve over toasted sourdough or with labneh or ricotta. Store leftovers in an airtight container in the refrigerator for up to 4 days.
# Notes:
01 -
This salad improves in flavor as it marinates; prepare in advance for optimal taste.
02 -
Dicing the onion instead of slicing yields a milder bite and easier texture.