Pin it
This Marinated Zaatar Bean Salad is one of those dishes that always perks up my lunch routine whether it is scooped onto crusty sourdough or stuffed into pita for a picnic. The bright herbs and spices balance the creamy beans and briny olives creating something craveable every time.
The first time I made this I brought it to a family potluck and left with an empty bowl and lots of recipe requests. Now it is my go-to when I want something simple but bold.
Ingredients
- Red onion: Thinly sliced allows the salad to mellow and sweeten during marination
- Kosher salt: Helps soften the onion and sharpens flavors
- Lemon zest and juice: Bring bright acidity and balance to the creamy beans
- Chickpeas: Drained and rinsed add heartiness and a nutty bite opt for a good quality can or cook your own for best texture
- Butter beans: Creamy and soft they soak up all the flavor look for jars or cans with no added sugars
- Green olives: Roughly chopped for punchy briny depth Castelvetrano or Manzanilla work well
- Jarred artichoke hearts: Optional but add tangy richness go for ones packed in oil for extra flavor
- Fresh mint leaves and parsley: Finely minced for a cool refreshing lift make sure the leaves are vibrant and free of dark spots
- Extra virgin olive oil: Forms the base of the marinade use the freshest you can find
- Garlic cloves: Provide aromatic warmth smash and rough chop for big flavor
- Zaatar: The starring spice blend adds herbal earthy notes look for brands with real wild thyme or make your own
- Sumac: Gives lemony brightness for extra tang
- Ground cumin: Offers savory warmth and a hint of smokiness
Step-by-Step Instructions
- Prep the Onions:
- Thinly slice the red onion and add them to a large bowl Toss with kosher salt lemon juice and lemon zest Let this mixture sit while preparing the rest of the salad Mellowing the onion takes out the harsh bite and makes it sweeter
- Prepare the Remaining Ingredients:
- Drain and rinse the chickpeas and butter beans Pat them dry to avoid watering down the salad Roughly chop the green olives and artichoke hearts if using Finely mince the mint and parsley Add all of these to the bowl with the onions
- Make the Marinade:
- In a pan warm the olive oil over medium heat Add smashed and chopped garlic just until it begins to brown This releases flavor instantly Remove the pan from heat and stir in zaatar sumac and cumin Let the spices sizzle and bloom in the hot oil for a punchier aroma
- Combine and Toss:
- Pour the warm spiced marinade over the beans olives herbs and onions Toss thoroughly to coat every ingredient Adjust salt to taste The salad tastes best if left to marinate for at least two hours in the fridge
- Serve:
- Enjoy the salad on toasted sourdough with a dollop of creamy labneh or ricotta For a heartier meal stuff it into pita breads with crisp greens This salad also shines solo as part of a mezze platter
Pin it
I am always amazed by how fresh mint transforms the salad into something bright and cooling My family loves picking fresh parsley from the garden before tossing everything together and those flecks of green always remind me of summers growing up
Storage Tips
Keep the salad in a glass airtight container in the refrigerator It will stay vibrant for up to four days After that the herbs and beans start to soften a bit but it is still safe and delicious for up to a week A quick toss before serving revives the flavors
Ingredient Substitutions
You can swap butter beans with cannellini or navy beans and feel free to use black olives if green are not available If you are out of mint try fresh dill for a different herbal twist Sumac can be left out though a splash of extra lemon juice helps replace the tang
Serving Suggestions
This salad is so versatile Serve it as a topper for warm grain bowls or as part of a lunch spread with hummus and roasted vegetables It even makes a flavorful filling for wraps with crunchy lettuce It is perfect for picnics because it stays tasty without needing a fridge for a few hours
Pin it
Every bite of this salad bursts with something exciting from creamy beans to zesty herbs and the satisfaction of knowing it gets even better the next day
Frequently Asked Questions
- → What kind of beans work best in this salad?
Chickpeas and butter beans are ideal for their creamy texture, but cannellini or white beans also work well.
- → How long should you marinate the salad before serving?
For best flavor, let the salad marinate in the fridge for about 2 hours, but you can also enjoy it immediately.
- → Can I use different herbs if I don’t have mint or parsley?
Yes, fresh dill, cilantro, or basil make excellent substitutes, adding their own unique brightness.
- → Is the salad good for meal prep?
Absolutely. Store in an airtight container for up to 4 days; the flavor deepens, though texture is best fresh.
- → What pairs well with this bean salad?
Serve over toasted sourdough with labneh or ricotta, or tuck into pita for a hearty wrap. It’s also great as a side.