why make this recipe
Marinated Za’atar Bean Salad is a fantastic dish full of flavor and texture. This salad combines the earthiness of beans with the fresh taste of herbs and the brightness of lemon. It’s easy to make, healthy, and can be served in many ways. Perfect as a side dish or a light meal, this salad is great for meal prep, too, since it lasts for days in the fridge.
how to make Marinated Za’atar Bean Salad
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)
- 1 lemons worth 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 (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
Directions:
- Thinly slice the onion and place it in a large bowl. Toss it with the kosher salt, lemon juice, and lemon zest. Set aside to mellow the onion flavors.
- Drain and rinse the beans. Roughly chop the olives and finely mince the herbs before adding them all to the bowl of onions.
- In a pan, heat the olive oil and garlic over medium heat until the garlic starts to brown. Quickly remove from the heat and add the za’atar, sumac, and cumin. This blooms the spices, enhancing their flavors.
- Pour the marinade over the salad and mix everything well. Adjust the salt to taste. For the best flavor, let it marinate for about 2 hours, but it’s good to eat fresh, too. Serve it on toasted sourdough with labneh or ricotta. It also works wonderfully in a pita wrap!
- The salad keeps well for up to a week, though it may lose some of its crunch after about four days.
how to serve Marinated Za’atar Bean Salad
You can serve this salad on a plate, or use it as a filling in pita bread. It pairs wonderfully with toasted sourdough topped with labneh or ricotta. For a complete meal, add grilled chicken or fish alongside the salad.
how to store Marinated Za’atar Bean Salad
Store the salad in an airtight container in the refrigerator. It maintains its flavor for about a week, but remember that the crunch will fade after a few days.
tips to make Marinated Za’atar Bean Salad
- Feel free to use any beans you prefer. Black beans or kidney beans can be great alternatives.
- Adjust the herbs based on your taste. Cilantro or basil can also work nicely.
- Letting the salad sit for a couple of hours enhances the flavors, so plan ahead!
variation
You can add diced cucumbers for extra crunch or toss in some cherry tomatoes for a fresh touch. If you want a spicy kick, consider adding diced jalapeños or a sprinkle of red pepper flakes.
FAQs
Q: Can I make the salad ahead of time?
A: Yes! The salad tastes even better after marinating for a few hours, so making it ahead of time is a great idea.
Q: Is this salad gluten-free?
A: Yes! All the ingredients in this salad are gluten-free, making it suitable for those with gluten sensitivities.
Q: Can I use fresh herbs instead of dried?
A: Absolutely! Fresh herbs are a wonderful addition and can enhance the flavor of the salad even more.
Marinated Za'atar Bean Salad
Ingredients
Salad Ingredients
- 1/2 medium red onion, thinly sliced
- 2.5 tsp kosher salt, plus more as needed Total used in the salad
- 1 lemons worth zest
- 3 tbsp lemon juice
- 1 can (13.4 oz or 380 g) chickpeas, drained and rinsed
- 1 can (14 oz or 400 g) butter beans, drained and rinsed
- 1 cup green olives, roughly chopped A 10 oz jar of olives
- 7-8 jarred artichoke hearts, quartered Optional
- 1/2 cup firmly packed mint leaves, finely minced
- 1/2 cup firmly packed parsley, finely minced
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, smashed and roughly chopped
- 3 tsp za'atar
- 1 tsp sumac
- 1/2 tsp ground cumin
Instructions
Preparation
- Thinly slice the onion and place it in a large bowl. Toss it with the kosher salt, lemon juice, and lemon zest. Set aside to mellow the onion flavors.
- Drain and rinse the beans. Roughly chop the olives and finely mince the herbs before adding them all to the bowl of onions.
- In a pan, heat the olive oil and garlic over medium heat until the garlic starts to brown. Quickly remove from the heat and add the za'atar, sumac, and cumin. This blooms the spices, enhancing their flavors.
- Pour the marinade over the salad and mix everything well. Adjust the salt to taste. For the best flavor, let it marinate for about 2 hours, but it’s good to eat fresh, too.
Serving
- Serve it on toasted sourdough with labneh or ricotta. It also works wonderfully in a pita wrap.