Marinated Za’atar Bean Salad Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Marinated Za’atar Bean Salad tosses chickpeas and butter beans with pickled red onions, briny green olives, fresh mint and parsley in zesty lemon-garlic-za’atar marinade for vibrant Middle Eastern side dish.

Ready in 20 minutes plus marinating, it serves 6 with addictive tang and herb brightness.

Why This Recipe Works

Pickled onions mellow sweetly in lemon juice. Za’atar blooms in warm olive oil marinade. Fresh herbs stay vibrant when chopped fine. Butter beans deliver creamy texture. Sumac adds tart lemony lift without acidity.

Ingredients & Prep

Salad:

• 1 (15 oz) can chickpeas, drained
• 1 (15 oz) can butter beans, drained
• ½ red onion, thinly sliced
• 1 cup green olives, chopped
• ½ cup fresh mint, minced
• ½ cup fresh parsley, minced
• 8 artichoke hearts, quartered (optional)

Marinade:

• 3 tbsp olive oil
• 3 garlic cloves, smashed
• 3 tsp za’atar
• 1 tsp sumac
• ½ tsp cumin
• Zest + juice of 1 lemon
• 1½ tsp kosher salt

Step-by-Step Instructions

1. Toss sliced onion with lemon juice, zest, and 1 tsp salt; rest 10 minutes.
2. Heat olive oil; sauté garlic until golden. Off heat, stir in za’atar, sumac, cumin.
3. Drain beans, chop olives and herbs; combine with onions in large bowl.
4. Pour warm marinade over; toss thoroughly. Adjust salt.
5. Marinate 2 hours minimum (overnight best). Serve room temperature.

Flavor Variations

Storage Tips

Refrigerate airtight 5 days. Flavors improve overnight.

FAQs

Onions too sharp?
Pickle longer in lemon juice.

Dressing oily?
Less oil; more lemon.

Beans mushy?
Pat dry after draining.

Conclusion

Marinated Za’atar Bean Salad Middle East-marvels tables herbaceous perfection.

Marinated Za’atar Bean Salad Recipe

Print Recipe

A bright and flavorful Middle Eastern–inspired bean salad marinated in olive oil, lemon juice, garlic, and fragrant za’atar. Fresh herbs and crisp vegetables make this salad perfect for meal prep, mezze spreads, or a healthy side dish.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 15 mins (+ marinating)
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can white beans or cannellini beans, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/3 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped (optional)
• Marinade:
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tsp za’atar seasoning
• 1 small garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• 1. In a large bowl, combine chickpeas, white beans, cherry tomatoes, cucumber, red onion, parsley, and mint.
• 2. In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, za’atar, garlic, salt, and pepper.
• 3. Pour marinade over the bean mixture.
• 4. Toss gently until everything is well coated.
• 5. Cover and refrigerate for at least 20–30 minutes to allow flavors to marinate.
• 6. Taste and adjust seasoning if needed.
• 7. Serve chilled or at room temperature.

Notes

• Marinating longer (up to 24 hours) enhances the flavor.
• Add feta cheese for a non-vegan option.
• Serve with pita bread or as a topping for grain bowls.

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 3g
• Sodium: 380mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 0mg

Keywords: za’atar bean salad, marinated bean salad, Middle Eastern salad