Description
A vibrant and herby salad combining chickpeas, butter beans, and a zesty za’atar dressing that’s perfect for lunch or dinner.
Ingredients
Scale
- 1/2 medium red onion, thinly sliced
- 1 tsp kosher salt, plus more as needed
- Zest of 1 lemon
- 3 tbsp lemon juice
- 1 (13.4 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can butter beans, drained and rinsed
- 1 cup green olives, roughly chopped
- 7–8 jarred artichoke hearts, quartered (optional)
- 1/2 cup firmly packed mint leaves, finely minced
- 1/2 cup firmly packed parsley, finely minced
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, smashed and roughly chopped
- 3 tsp za’atar
- 1 tsp sumac
- 1/2 tsp ground cumin
- Freshly ground black pepper to taste
- Optional pinch of red pepper flakes
Instructions
- In a large bowl, combine the sliced onion, kosher salt, lemon juice, and lemon zest. Set aside to mellow the onion.
- Drain and rinse the chickpeas and butter beans, then add them to the bowl with the onions along with olives, artichoke hearts (if using), and minced herbs.
- In a small skillet, heat olive oil and sauté smashed garlic until it begins to brown. Remove from heat and stir in za’atar, sumac, and cumin.
- Pour the warm spiced oil over the bean mixture and toss gently to combine. Adjust seasoning with salt and lemon juice if needed.
- Let the salad rest at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
- Serve chilled or at cool room temperature, optionally with toasted sourdough or pita.
Notes
Best served chilled. Can be stored in an airtight container in the fridge for up to 5-7 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg