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Marinated Zaatar Bean Salad Recipe
Ben Carraoli

Marinated Zaatar Bean Salad Recipe

I still remember the first time I made this Marinated Zaatar Bean Salad — the flavors completely surprised me in the best way. I love how something so simple can taste so bold and vibrant. When I tossed the warm za’atar dressing with the beans and herbs, the aroma alone made me excited to dig in
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1/2 medium red onion about 85g, thinly sliced – Thin slices soften better in the marinade and absorb flavor quickly.
  • 1 teaspoon kosher salt plus more to taste – Helps draw moisture from the onion and reduces sharpness.
  • Zest of 1 lemon – Adds bright citrus aroma that enhances the herbs. Always zest before juicing.
  • 3 tablespoons fresh lemon juice – Fresh juice works best; bottled lemon juice won’t taste as vibrant.
  • 1 13.4 oz / 380g can chickpeas, drained and rinsed – Rinse well to remove excess sodium and improve flavor.
  • 1 14 oz / 400g can butter beans, drained and rinsed – These add a creamy texture that balances the firmer chickpeas.
  • 1 cup Castelvetrano olives roughly chopped – These olives are mild and buttery, not overly salty.
  • 7 –8 jarred artichoke hearts quartered (optional) – Adds a tangy, tender bite that complements the beans.
  • 1/2 cup fresh mint leaves finely minced – Gives cooling freshness; chop finely for even flavor distribution.
  • 1/2 cup fresh parsley finely minced – Adds brightness and color; use flat-leaf parsley for best flavor.
  • 3 tablespoons extra virgin olive oil – Use high-quality olive oil since it forms the base of the dressing.
  • 3 garlic cloves smashed and chopped – Fresh garlic gives bold flavor; avoid pre-minced garlic for best taste.
  • 3 teaspoons za’atar spice blend – The star ingredient bringing earthy, nutty, and tangy notes.
  • 1 teaspoon sumac – Adds a subtle citrusy tang that elevates the salad.
  • 1/2 teaspoon ground cumin – Provides warmth and depth.

Method
 

  1. Start by thinly slicing the red onion and placing it in a bowl with lemon zest, lemon juice, and salt. Let it sit for a few minutes to soften and mellow. This step reduces sharpness and builds a flavorful base.
  2. Drain and rinse the chickpeas and butter beans thoroughly. Add them to a large bowl along with chopped olives, artichoke hearts, mint, and parsley. Toss gently so everything is evenly distributed.
  3. Heat olive oil in a small skillet over low heat and add the chopped garlic. Cook briefly until fragrant but not browned. Remove from heat and stir in za’atar, sumac, and cumin to release their aroma.
  4. Pour the warm marinade over the bean mixture and toss gently to coat. Mix in the softened onions along with their lemony juices. Cover and refrigerate for at least two hours to allow flavors to deepen.
  5. Before serving, taste and adjust salt if needed. Serve chilled or at room temperature for the best flavor and texture. The longer it sits, the more delicious it becomes.

Notes

  • I always let it marinate overnight when possible because the flavor becomes richer and more balanced.
  • I chop the herbs very finely so every bite has freshness throughout.
  • I warm the spices gently — overheating can make them bitter.
  • I sometimes add an extra squeeze of lemon just before serving to brighten it up.
  • I use high-quality olive oil since it truly impacts the final taste.