Marinated Za’atar Bean Salad
A vibrant Marinated Za’atar Bean Salad loaded with olives and artichokes, dressed in a tangy garlic za’atar marinade.
Equipment
- Large bowl
- pan
Ingredients
Salad Ingredients
- ½ medium red onion thinly sliced
- 1 teaspoon kosher salt plus more as needed
- 1 lemons worth zest
- 3 tablespoon lemon juice
- 1 can chickpeas 13.4 oz, drained and rinsed
- 1 can butter beans 14 oz, drained and rinsed
- 1 cup green olives roughly chopped
- 7-8 jarred artichoke hearts quartered (optional)
- ½ cup mint leaves firmly packed and finely minced
- ½ cup parsley firmly packed and 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
- 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.
Marinade
- In 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.
Serving
- 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 also be eaten fresh.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 300mgPotassium: 400mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 3mg
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