Marinated Za’atar Bean Salad
This Marinated Za’atar Bean Salad is loaded with goodies and a fruity, tangy marinade.
Equipment
- Large bowl
- pan
Ingredients
Base Ingredients
- 0.5 medium red onion thinly sliced
- 1 teaspoon kosher salt plus more as needed
- 1 lemons worth zest
- 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 of olives)
- 7-8 jarred artichoke hearts quartered (optional)
- 0.5 cup mint leaves finely minced
- 0.5 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
- 0.5 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.
- To a pan, add the olive oil and garlic, and sauté on medium heat until the garlic just begins to brown. Immediately take off the heat and sprinkle in the za’atar, sumac, and cumin.
- 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 enjoyed fresh.
Nutrition
Serving: 1servingCalories: 280kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 20IUVitamin C: 35mgCalcium: 70mgIron: 3mg
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