Marinated Za’atar Bean Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
85 g (1/2 medium) red onion, thinly sliced
02 -
2.5 tsp kosher salt, divided
03 -
Zest of 1 lemon
04 -
32 g (3 tbsp) freshly squeezed lemon juice
05 -
380 g (1 can, 13.4 oz) chickpeas, drained and rinsed
06 -
400 g (1 can, 14 oz) butter beans, drained and rinsed
07 -
115 g (1 cup) green olives, roughly chopped
08 -
7–8 jarred artichoke hearts, quartered (optional)
09 -
9 g (1/2 cup, firmly packed) mint leaves, finely minced
10 -
18 g (1/2 cup, firmly packed) parsley, finely minced
→ Marinade
11 -
52 g (3 tbsp) extra virgin olive oil
12 -
15 g (3 garlic cloves) garlic, smashed and roughly chopped
13 -
3 tsp za’atar spice blend
14 -
1 tsp sumac
15 -
0.5 tsp ground cumin
# Instructions:
01 -
Thinly slice the red onion and combine in a large mixing bowl with 2.5 teaspoons kosher salt, lemon zest, and lemon juice. Toss well and set aside to allow the onions to mellow and develop sweetness.
02 -
Drain and rinse the chickpeas and butter beans. Roughly chop the green olives. Quarter the artichoke hearts if using. Finely mince mint leaves and parsley. Add all these ingredients to the bowl with marinated onions.
03 -
In a small saucepan, heat extra virgin olive oil and chopped garlic over medium heat until garlic is just starting to brown. Remove from heat immediately. Stir in za’atar, sumac, and cumin, blooming the spices for enhanced aroma.
04 -
Pour the warm spiced marinade over salad ingredients. Toss thoroughly to ensure even coating. Taste and adjust salt as desired. For best flavor, let the salad marinate at least 2 hours before serving. Serve alone, atop toasted sourdough, or in a pita. Store refrigerated in an airtight glass container up to 4 days.
# Notes:
01 -
For optimal flavor, allow the salad to marinate for at least 2 hours before serving.
02 -
Dicing the onion instead of slicing yields a more delicate texture.
03 -
Salad keeps well for up to 4 days refrigerated, though freshness and crunch diminish after Day 4.