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Marinated Za’atar Bean Salad Recipe

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4.3 from 4 reviews

This Marinated Za’atar Bean Salad is a vibrant and flavorful Middle Eastern-inspired dish combining chickpeas, butter beans, olives, and fresh herbs in a zesty lemon and za’atar-infused olive oil marinade. The salad features a balance of tangy sumac, earthy cumin, and the aromatic blend of za’atar, complemented by mellowed red onions and a garlicky dressing. Perfect as a light meal or a hearty side, it can be served fresh or after marinating for optimal flavor, and pairs beautifully with toasted sourdough or inside pita wraps.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes (including marinating time)
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

Ingredients

Vegetables and Herbs

  • 1/2 (85 g) medium red onion, thinly sliced
  • 1 cup (115 g) green olives, roughly chopped (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

Beans

  • 1 (13.4 oz or 380 g) can chickpeas, drained and rinsed
  • 1 (14 oz or 400 g) can butter beans, drained and rinsed

Marinade and Seasonings

  • 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
  • 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 place it in a large bowl. Sprinkle with 1 teaspoon kosher salt, add the lemon zest and lemon juice, and toss to combine. Let this sit to mellow the onion’s sharpness, sweetening its flavor.
  2. Prepare the salad ingredients: Drain and rinse the chickpeas and butter beans thoroughly. Roughly chop the green olives and quarter the jarred artichoke hearts if using. Finely mince the mint and parsley. Add all these ingredients to the bowl with the marinated onions.
  3. Make the marinade: Heat a pan over medium heat and add the extra virgin olive oil and chopped garlic. Sauté until the garlic just begins to brown, then immediately remove the pan from the heat. Stir in the za’atar, sumac, and ground cumin to toast and bloom the spices, releasing their flavors.
  4. Toss the salad: Pour the warm marinade over the salad mixture and toss everything together thoroughly. Taste and adjust salt as needed to your preference.
  5. Marinate and serve: For best flavor, allow the salad to marinate in the refrigerator for about 2 hours to let the spices and lemon seep into the beans and herbs. Alternatively, it can be served immediately. Serve atop toasted sourdough bread with labneh or ricotta cheese, or stuff into pita pockets for a delicious wrap.
  6. Storage: Store any leftovers in an airtight glass container in the refrigerator for up to 4 days. The salad retains quality and crunch best within this timeframe, though it remains safe for up to a week but may lose some vibrancy and texture.

Notes

  • The salad tastes best after marinating for at least 2 hours, allowing the flavors to meld.
  • Using kosher salt helps to better control seasoning and enhances the flavor of the onions and salad.
  • Feel free to dice the onion instead of thinly slicing to make the salad easier to eat.
  • Optional artichoke hearts add a nice tang and texture but can be omitted if preferred.
  • Serve with toasted sourdough and labneh or ricotta for a complete meal or delicious snack.
  • Store in an airtight container to maintain freshness, but consume within 4 days for best texture.
  • This salad is naturally vegetarian and gluten-free.

Find it online: https://cheftinaskitchen.com/marinated-zaatar-bean-salad-recipe/