Description
This za’atar bean salad is one of my new favorite bean salad iterations – it’s loaded with goodies (a whole jar of castelvetrano olives and creamy artichokes), plus a fruity and tangy marinade of garlic and za’atar.
Ingredients
Scale
Ingredients
- 1/2 (85 g) medium red onion, thinly sliced
- 1 tsp kosher salt, plus more as needed (used a total of 2 1/2 tsp in the salad)
- 1 lemons worth zest
- 3 tbsp (32 g) lemon juice
- 1 (13.4 oz or 380 g) can chickpeas, drained and rinsed
- 1 (14 oz or 400 g) can butter beans, drained and rinsed
- 1 cup (115 g) green olives, roughly chopped (a 10 oz jar of olives)
- 7-8 jarred artichoke hearts, quartered (optional)
- 1/2 cup (9 g) firmly packed mint leaves, finely minced
- 1/2 cup (18 g) firmly packed parsley, finely minced
Marinade
- 3 tbsp (52 g) extra virgin olive oil
- 3 (15 g) garlic cloves, smashed and roughly chopped
- 3 tsp za’atar
- 1 tsp sumac
- 1/2 tsp ground cumin
Instructions
- Prep the onions. Thinly slice the onion and add to a large bowl, toss together with the kosher salt, lemon juice, and lemon zest. Set aside. This mellows out the onion and will make it sweeter. Feel free to dice the onion instead of slicing it – just makes it easier to eat the salad.
- Prep the remaining salad ingredients. Drain and rinse the beans, roughly chop the olives, finely mince the herbs, and add everything to the bowl of onions.
- Make the marinade. To 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. This blooms the spices and bring out even more flavor.
- Toss everything together and serve. Pour the marinade over the salad and toss together. Adjust for salt as needed. This tastes best after everything marinates for about 2 hours, but you can also eat it fresh. Serve over top toasted sourdough with labneh or ricotta (Kite Hill is my go-to for non-dairy ricotta). This would also taste amazing in a pita wrap.
- Store in an airtight glass container in the fridge for up to 4 days. It stays good for 1 week, but it starts to lose some of its crunch and vibrancy after day 4.