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Marinated Za’atar Bean Salad

Marinated Za’atar Bean Salad: Your New Favorite Meal Prep Gem

Discover the vibrant Marinated Za’atar Bean Salad, a gluten-free, nut-free vegan dish packed with flavor and perfect for meal prep.
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Prep Time 20 minutes
Cook Time 5 minutes
Marination Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can Butter Beans Creamy base providing protein and texture; Cannellini beans as substitute.
  • 1 can Chickpeas Adds a hearty element and boosts protein content.
  • 1 cup Castelvetrano Olives Brings a rich, buttery flavor.
  • 1 cup Artichokes Adds richness and unique flavor; optional.
  • 1 medium Red Onion Provides a sharp, crisp taste.
  • 1/4 cup Fresh Herbs (Parsley & Mint) Enhances freshness; dill or cilantro as alternatives.
  • 1 large Lemon Juice Adds brightness and acidity; use fresh lemons.
  • 1 tablespoon Lemon Zest Adds extra brightness.
  • 2 cloves Garlic Offers a savory depth of flavor.
  • 1/4 cup Extra Virgin Olive Oil (EVOO) Vital for the marinade, lending richness.
  • 1 teaspoon Za’atar Provides a unique herbal and tangy flavor.
  • 1 teaspoon Sumac Adds tanginess, optional but recommended.
For Serving
  • 4 slices Toasted Sourdough A delightful backdrop for serving.
  • 1/2 cup Labneh or Ricotta Cheese Creamy add-ons that elevate the flavor experience.

Equipment

  • Medium Bowl
  • Large mixing bowl
  • medium pan
  • spatula

Method
 

Preparation Steps
  1. Step 1: Thinly slice the red onion and place it in a medium bowl. Drizzle in lemon juice and zest, sprinkle with salt, and stir gently. Set aside for about 10 minutes.
  2. Step 2: Drain and rinse the butter beans and chickpeas. Chop the Castelvetrano olives and artichokes into bite-sized pieces and place them in a large bowl. Mince the parsley and mint and add to the bowl.
  3. Step 3: Heat EVOO in a medium pan over medium heat. Add minced garlic and sauté for 1-2 minutes until golden.
  4. Step 4: Remove from heat and stir in za’atar, sumac, and cumin. Allow the spices to bloom in the oil for 30 seconds.
  5. Step 5: Pour the warm oil and spice mixture over the salad ingredients and toss gently with a spatula until well-coated.
  6. Step 6: Adjust salt if needed, cover tightly, and let marinate in the fridge for at least 2 hours.

Nutrition

Serving: 1cupCalories: 260kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 500mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Allow the salad to marinate for optimal flavor development and consider adding diced cucumbers or cherry tomatoes for extra texture.

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