Marinated Za’atar Bean Salad (Printable Format)
Creamy beans, za’atar, olives, and herbs mingle in a vibrant, tangy salad with Mediterranean flair.
# Needed Ingredients:
→ Salad Base
01 -
1 can butter beans, drained and rinsed
02 -
1 can chickpeas, drained and rinsed
03 -
1 cup Castelvetrano olives, pitted and chopped
04 -
1 cup artichoke hearts, chopped (optional)
05 -
1 medium red onion, thinly sliced
06 -
1/4 cup fresh parsley, minced
07 -
1/4 cup fresh mint, minced
→ Marinade
08 -
1 large lemon, juiced
09 -
1 tablespoon lemon zest
10 -
2 cloves garlic, minced
11 -
1/4 cup extra virgin olive oil
12 -
1 teaspoon za’atar
13 -
1 teaspoon sumac (optional)
14 -
1/2 teaspoon kosher salt, or to taste
→ For Serving
15 -
4 slices toasted sourdough bread
16 -
1/2 cup labneh or ricotta cheese
# Preparation Steps:
01 -
Thinly slice the red onion and place it in a medium bowl. Drizzle with lemon juice and add lemon zest and kosher salt. Stir gently and let sit for 10 minutes.
02 -
Drain and rinse butter beans and chickpeas. Place them in a large mixing bowl. Add chopped Castelvetrano olives, artichokes, minced parsley, and minced mint.
03 -
Heat extra virgin olive oil in a medium pan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden.
04 -
Remove the pan from heat. Immediately stir in za’atar and sumac, allowing the spices to bloom in the hot oil for 30 seconds.
05 -
Add marinated red onions to the large mixing bowl with the salad base. Pour the warm oil and spice mixture over all ingredients. Gently toss with a spatula until evenly coated.
06 -
Taste and adjust salt as needed. Cover the bowl and refrigerate the salad for at least 2 hours to marinate. Serve over toasted sourdough with a spoonful of labneh or ricotta cheese.
# Supplementary Details:
01 -
For intensified flavor, marinate the salad overnight and serve chilled or at room temperature.