Ingredients
Scale
- 1/2 medium red onion, thinly sliced
- 1 tsp kosher salt, plus more as needed
- 1 lemon zest
- 3 tbsp lemon juice
- 1 can chickpeas, drained and rinsed
- 1 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
Instructions
- Thinly slice the onion and combine it with salt, lemon juice, and zest in a large bowl. Let it sit to mellow the flavor.
- Drain and rinse the chickpeas and butter beans. Chop the olives and mince the herbs.
- In a pan over medium heat, sauté garlic in olive oil until golden brown. Add za’atar and cumin to bloom the spices.
- Pour the garlic mixture over the salad ingredients in the bowl and toss to combine. Adjust seasoning as needed.
- Let the salad marinate for at least 2 hours before serving for optimal flavor.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg