Marinated Za’atar Bean Salad with Chickpeas, Olives, and Herbs (Quick & Easy 25-Min Recipe)
Zesty za’atar bean salad with chickpeas, butter beans, olives, and fresh herbs in a vibrant lemony marinade.
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Cooking tools:
- Mixing bowl
- Kosher salt
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Pan
- Stove
- Spoon
- Saucepan
- Serving bowl
- Glass container
- Can opener
- Paper towel
- Airtight container
- Kitchen timer
- Spatula
- Whisk
- Measuring cup
- Tongs
- Peeler
- Grater
- Fine-mesh sieve
- Refrigerator
- Plate
Ingredients
- 1/2 medium red onion, thinly sliced
- 1 (13.4 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can butter beans, drained and rinsed
- 1 cup green olives, roughly chopped
- 7 to 8 jarred artichoke hearts, quartered (optional)
- 1/2 cup firmly packed mint leaves, finely minced
- 1/2 cup firmly packed parsley, finely minced
- 1 lemon, zest
- 3 tablespoons lemon juice
- 1 teaspoon kosher salt, plus more to taste
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, smashed and roughly chopped
- 3 teaspoons za’atar
- 1 teaspoon sumac
- 1/2 teaspoon ground cumin
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