Description
Indulge in the vibrant flavors of Marinated Za’atar Bean Salad, a refreshing dish that combines protein-rich beans, zesty lemon, and aromatic herbs. This salad is not only visually appealing with its colorful mix of ingredients but also incredibly satisfying. Perfect for meal prep or as a quick side dish, it showcases hearty chickpeas and butter beans, complemented by creamy artichokes and briny olives. Ideal for picnics, dinner parties, or a healthy weeknight meal, this salad is sure to impress your guests and elevate your dining experience.
Ingredients
Scale
- 1/2 medium red onion, thinly sliced
- 1 tsp kosher salt, plus more as needed
- 1 lemon 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 red onion and combine it with salt, lemon juice, and zest in a large bowl. Let it sit to mellow the flavor.
- Drain and rinse the chickpeas and butter beans. Add them to the bowl along with chopped olives, artichokes, mint, and parsley.
- In a pan, heat olive oil over medium heat and sauté smashed garlic until golden. Mix in za’atar, sumac, and cumin.
- Pour the warm marinade over the salad mixture and toss gently until combined. Adjust seasoning if needed.
- Let the salad marinate for at least 2 hours before serving or enjoy immediately.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding other vegetables like bell peppers or cucumbers. Store leftovers in an airtight container for up to one week.