Marinated Za’atar Bean Salad
This Marinated Za’atar Bean Salad is loaded with goodies like olives and artichokes, all tied together with a fruity and tangy marinade.
Equipment
- large bowl
- pan
Ingredients
Salad Ingredients
- ½ medium red onion thinly sliced
- 1 teaspoon kosher salt plus more as needed
- 1 whole lemon zest zest from one lemon
- 3 tablespoon lemon juice
- 1 can chickpeas drained and rinsed, 13.4 oz or 380 g
- 1 can butter beans drained and rinsed, 14 oz or 400 g
- 1 cup green olives roughly chopped, a 10 oz jar
- 7-8 jarred artichoke hearts quartered, optional
- ½ cup mint leaves finely minced
- ½ cup parsley finely minced
Marinade
- 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 with 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.
- In a pan, add the olive oil and garlic, saute on medium heat until the garlic starts to brown. Remove from heat and add za’atar, sumac, and cumin.
- Pour the marinade over the salad and toss together. Adjust for salt. Let it marinate for about 2 hours or serve immediately.
- Store in an airtight glass container in the fridge for up to 4 days.
Notes
This salad tastes best after marinating and can be served over toasted sourdough with labneh or ricotta.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 450mgPotassium: 400mgFiber: 8gSugar: 3gVitamin A: 25IUVitamin C: 20mgCalcium: 5mgIron: 15mg
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