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Marinated Za'atar Bean Salad

A high-protein, no-cook salad featuring butter beans, chickpeas, olives, and artichokes tossed in a zesty za'atar vinaigrette.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean, Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 can butter beans 15 oz, rinsed and drained
  • 1 can chickpeas 15 oz, rinsed and drained
  • 1 cup artichoke hearts chopped
  • 1 cup Castelvetrano olives pitted and halved
  • 0.5 cup red onion thinly sliced
  • 1 cup fresh parsley chopped
Za'atar Vinaigrette
  • 0.33 cup extra virgin olive oil
  • 3 tbsp lemon juice freshly squeezed
  • 2 tbsp za'atar seasoning
  • 1 clove garlic minced
  • 1 tsp maple syrup or honey

Equipment

  • Large mixing bowl
  • Colander
  • Whisk

Method
 

  1. Rinse butter beans and chickpeas thoroughly in a colander under cold water. Drain well.
  2. In a large bowl, combine the drained beans, chopped artichoke hearts, olives, red onion, and parsley.
  3. In a small jar, whisk together olive oil, lemon juice, za'atar, minced garlic, maple syrup, salt, and pepper.
  4. Pour the dressing over the bean mixture.
  5. Toss gently to coat everything evenly without mashing the beans.
  6. Let sit for at least 15-30 minutes to marinate before serving. Store in the fridge.

Notes

Keeps well in the fridge for up to 5 days. Flavors improve with time.