Description
This marinated zaatar bean salad is a flavorful and satisfying dish packed with texture. It combines creamy butter beans and hearty chickpeas with briny olives, creamy artichokes, and quick-pickled red onions. A warm, infused olive oil dressing with zaatar, sumac, and cumin brings classic Middle Eastern flavors to this easy-to-make salad. It’s perfect for meal prep as the flavors deepen over time.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 can butter beans (fagioli bianchi di Spagna), drained and rinsed
- 1 small red onion, thinly sliced
- Zest and juice of 1-2 lemons
- 1 jar Castelvetrano olives, pitted and roughly chopped
- 1 jar artichoke hearts, quartered (optional)
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 4 tablespoons extra virgin olive oil
- 2–3 garlic cloves, minced
- 2 teaspoons zaatar
- 1 teaspoon ground sumac
- 1/2 teaspoon ground cumin
- Kosher salt, to taste
Instructions
- Quick-marinate the onions: Place the thinly sliced red onion in a large bowl. Add the lemon juice, zest, and a pinch of kosher salt. Toss and set aside to mellow the onion’s sharpness.
- Prepare salad ingredients: Drain and rinse the chickpeas and butter beans. Roughly chop the olives and quarter the artichokes. Finely chop the parsley and mint. Add all prepared ingredients to the bowl with the marinated onions.
- Make the infused oil marinade: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until just beginning to brown. Remove from heat immediately and stir in the zaatar, sumac, and cumin. Let sit for one minute to allow the spices to bloom.
- Combine and toss: Pour the warm spiced oil over the salad ingredients in the bowl. Toss everything together until well combined. Taste and adjust seasoning, adding salt as needed.
- Let it marinate: For best results, let the marinated zaatar bean salad sit for at least 1-2 hours before serving. The flavors will continue to develop over time.
Notes
- This salad can be made a day ahead and stored in the refrigerator.
- Leftovers can be stored in an airtight glass container in the fridge for up to 4 days, with optimal texture within the first 3-4 days.
- Consider adding other vegetables like chopped bell peppers or cucumbers for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Marinating
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approx. 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
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