Marinated Za’atar Bean Salad Recipe

Introduction

This Marinated Za’atar Bean Salad is a vibrant and flavorful dish that combines tender beans with fresh herbs and a zesty spiced olive oil dressing. Perfect as a light lunch or a side, it offers a delightful mix of textures and Middle Eastern-inspired flavors that are sure to brighten any meal.

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)
• Zest of 1 lemon
• 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
• 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

1. Step 1: Thinly slice the red onion and place it in a large bowl. Toss with 1 teaspoon of kosher salt, the lemon juice, and lemon zest. Set aside to mellow the onion and develop sweetness.
2. Step 2: Drain and rinse the chickpeas and butter beans. Roughly chop the green olives and quarter the artichoke hearts if using. Finely mince the mint and parsley. Add all these ingredients to the bowl with the onions.
3. Step 3: In a pan over medium heat, add the olive oil and garlic. Sauté until the garlic just begins to brown, then remove the pan from the heat immediately.
4. Step 4: Sprinkle the za’atar, sumac, and ground cumin into the warm oil and garlic. Stir to bloom the spices and release their flavors.
5. Step 5: Pour the warm spice marinade over the bean and herb mixture. Toss everything together thoroughly, and adjust salt to taste.
6. Step 6: Allow the salad to marinate for about 2 hours for the best flavor, or serve immediately if short on time. It pairs beautifully with toasted sourdough topped with labneh or ricotta, or wrapped in pita bread.

Tips & Variations

• For a milder onion flavor, dice the onion instead of slicing it to make it easier to eat in the salad.
• Use non-dairy ricotta or labneh for a vegan-friendly option without sacrificing creaminess.
• If you prefer, substitute any type of olives you like, such as Kalamata or Castelvetrano, for different flavor notes.
• Add chopped cucumbers or cherry tomatoes for extra freshness and crunch.

Storage

Store the salad in an airtight glass container in the refrigerator for up to 4 days. While it remains safe to eat for up to one week, it will start to lose some of its crunch and vibrant flavors after four days. Reheat gently or serve cold as preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, in fact, letting the salad marinate for about 2 hours enhances the flavors significantly. It can be stored in the fridge and enjoyed over several days.

What can I serve this salad with?

This salad is delicious served on toasted sourdough bread topped with labneh or ricotta. It also works great wrapped in pita bread or alongside grilled meats and roasted vegetables.

Marinated Za’atar Bean Salad Recipe

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★★★★★

4.5 from 106 reviews

A vibrant and flavorful Marinated Za’atar Bean Salad featuring chickpeas, butter beans, green olives, fresh herbs, and a zesty lemon-garlic za’atar marinade. This Mediterranean-inspired salad is easy to prepare, perfect as a light meal or side dish, and tastes best after marinating for a few hours.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 15 minutes (includes marinating time)
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1/2 (85 g) medium red onion, thinly sliced
• 1 tsp kosher salt, plus more as needed (total 2 1/2 tsp used in salad)
• 1 lemon 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 (from a 10 oz jar)
• 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

1. Prep the onions: Thinly slice the red onion and add to a large bowl. Toss together with 1 tsp kosher salt, lemon juice, and lemon zest. Set aside to mellow out the onion flavors and make them sweeter; alternatively, dice the onion for easier eating.
2. Prepare remaining ingredients: Drain and rinse chickpeas and butter beans thoroughly. Roughly chop the green olives and quarter the artichoke hearts if using. Finely mince the mint and parsley. Add all these ingredients to the bowl with the onions.
3. Make the marinade: In a pan over medium heat, warm the olive oil and add the smashed garlic cloves. Sauté just until the garlic starts to brown, then immediately remove from heat. Sprinkle in the za’atar, sumac, and ground cumin, stirring to bloom the spices and enhance their flavor.
4. Toss and serve: Pour the warm marinade over the salad mixture and toss thoroughly to combine. Adjust salt to taste as needed. For best flavor, let the salad marinate for about 2 hours before serving. It pairs wonderfully served over toasted sourdough bread with labneh or ricotta, or wrapped in pita bread.
5. Storage: Store leftovers in an airtight glass container in the refrigerator for up to 4 days for best crunch and vibrancy, though it remains safe to eat for up to 1 week.

Notes

• The salad tastes best after marinating for about 2 hours to allow flavors to meld.
• Feel free to dice the onion instead of slicing for easier eating.
• Using jarred artichoke hearts is optional but adds an extra layer of flavor.
• Serve over toasted sourdough with labneh or ricotta for a hearty option, or in pita wraps.
• Store in an airtight container in the fridge; the salad remains fresh up to 4 days, though texture diminishes after that.

Keywords: za’atar salad, marinated bean salad, chickpea salad, Mediterranean salad, za’atar recipe, healthy bean salad