Marinated zaatar bean salad
Ingredients
- ½ medium red onion (85 g), thinly sliced
- 1 tsp kosher salt (plus more as needed, ~2 ½ tsp total)
- Zest of 1 lemon
- 3 tbsp (32 g) lemon juice
- 1 can (13.4 oz / 380 g) chickpeas, drained and rinsed
- 1 can (14 oz / 400 g) butter beans, drained and rinsed
- 1 cup (115 g) green olives, roughly chopped (10 oz jar)
- 7–8 jarred artichoke hearts, quartered (optional)
- ½ cup (9 g) mint leaves, finely minced
- ½ cup (18 g) parsley, finely minced
Marinade:
- 3 tbsp (52 g) extra virgin olive oil
- 3 garlic cloves (15 g), smashed and roughly chopped
- 3 tsp za’atar
- 1 tsp sumac
- ½ tsp ground cumin
Utensils
- Large mixing bowl
- Small skillet or saucepan
- Knife and chopping board
- Airtight glass container
Information
Cost: $$
Preparation time: 25 minutes (+2 hours marinating for best flavor)
Yield: 6 servings (1 cup each)
Preparation Method
- Prep the onions: Slice the onion and place in a large bowl with kosher salt, lemon juice, and lemon zest. Toss and set aside to mellow.
- Prepare the salad: Drain and rinse chickpeas and butter beans. Roughly chop olives, mince herbs, and quarter artichokes. Add everything to the onion bowl.
- Make the marinade: Heat olive oil in a skillet over medium. Add garlic and sauté until just starting to brown. Remove from heat and stir in za’atar, sumac, and cumin.
- Combine: Pour the warm marinade over the salad. Toss well to coat. Adjust salt to taste.
- Serve: Best enjoyed after marinating for ~2 hours. Serve over toasted sourdough with labneh or ricotta, or inside pita wraps.
- Store: Keep in an airtight glass container in the fridge for up to 4 days (up to 1 week with reduced freshness).