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Marinated Zaatar Bean Salad Recipe
Ash Tyrrell

Marinated Zaatar Bean Salad Recipe

I still remember the first time I made this Marinated Zaatar Bean Salad — the bright lemony tang and earthy herbs instantly won me over. I’d been experimenting with bean salads for weeks, but when I added za’atar and sumac together, it felt like magic on the palate.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1/2 medium red onion thinly sliced — slicing thin helps it soften and mellow in the marinade.
  • 1 teaspoon kosher salt plus more to taste — draws moisture from the onion and enhances flavor.
  • Zest of 1 lemon — adds a fragrant citrus boost that brightens the entire salad.
  • 3 tablespoons fresh lemon juice — gives the salad its signature tangy freshness.
  • 1 13.4 oz can chickpeas, drained and rinsed — hearty, nutty base that holds the dressing well.
  • 1 14 oz can butter beans, drained and rinsed — creamy texture that balances the chickpeas.
  • 1 cup green olives roughly chopped — brings a briny, savory pop.
  • 7 –8 jarred artichoke hearts quartered (optional) — tender, tangy bites that add depth.
  • 1/2 cup fresh mint leaves finely minced — cool and refreshing flavor.
  • 1/2 cup fresh parsley finely minced — earthy and bright, ties everything together.
  • 3 tablespoons extra virgin olive oil — rich base that carries the spices beautifully.
  • 3 garlic cloves smashed and chopped — aromatic and bold when gently sautéed.
  • 3 teaspoons za’atar — the star Middle Eastern spice blend with herby nutty notes.
  • 1 teaspoon sumac — slightly fruity and tangy enhances the lemon flavor.
  • 1/2 teaspoon ground cumin — warm undertone that deepens the flavor profile.

Method
 

  1. Start by thinly slicing the red onion and placing it in a large bowl. Add lemon juice, lemon zest, and salt, then toss well. Let it sit for several minutes to soften and mellow the sharp flavor.
  2. Drain and rinse the chickpeas and butter beans thoroughly. Add them to the bowl along with chopped olives, artichoke hearts, mint, and parsley. Toss gently so the ingredients are evenly distributed.
  3. Heat olive oil in a small skillet over medium heat. Add the chopped garlic and cook briefly until lightly golden and fragrant. Stir in za’atar, sumac, and cumin, then immediately remove from heat to prevent burning.
  4. Pour the warm marinade over the bean mixture. Toss thoroughly so every bean is coated with the flavorful oil. Let the salad marinate for at least two hours in the refrigerator for best flavor, though it can be served immediately if needed.

Notes

  • I always use freshly squeezed lemon juice because bottled juice lacks brightness.
  • I let it sit overnight when possible — the flavor becomes even deeper and more balanced.
  • I chop the herbs finely so they blend into every bite instead of clumping.
  • I taste and adjust salt right before serving since olives can vary in saltiness.
  • I drizzle a little extra olive oil before serving for a glossy finish.