Description
Discover how to make a vibrant Marinated Za’atar Bean Salad that’s packed with flavor! Try it today for a refreshing taste experience!
Ingredients
Scale
- 1/2 medium red onion, thinly sliced
- 1 tsp kosher salt, plus more as needed
- 1 lemon's worth zest
- 3 tbsp lemon juice
- 1 can chickpeas, drained and rinsed
- 1 can butter beans, drained and rinsed
- 1 cup green olives, roughly chopped
- 7–8 jarred artichoke hearts, quartered (optional)
- 1/2 cup firmly packed mint leaves, finely minced
- 1/2 cup firmly packed parsley, finely minced
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, smashed and roughly chopped
- 3 tsp za’atar
- 1 tsp sumac
- 1/2 tsp ground cumin
Instructions
- Thinly slice the onion and add it to a large bowl. Toss together with the kosher salt, lemon juice, and lemon zest. Set aside.
- Drain and rinse the chickpeas and butter beans. Roughly chop the green olives. Finely mince both mint and parsley leaves. Add all these ingredients to the bowl with onions.
- In a pan, heat the extra virgin olive oil over medium heat. Add smashed garlic cloves and sauté until they start to brown slightly. Remove from heat immediately. Sprinkle in za’atar, sumac, and ground cumin to bloom their flavors in the hot oil.
- Pour the warm marinade over the bean salad mixture. Toss everything together until well coated. Adjust salt to taste if needed. For best results, let it marinate for about 2 hours before serving.
- Serve this delicious Marinated Za'atar Bean Salad over toasted sourdough bread with labneh or dairy-free ricotta cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup or 240g
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg