Za’atar Bean Salad Recipe – Marinated White Beans with Lemon, Herbs & Mediterranean Spices
This Marinated Za’atar Bean Salad is a flavor-packed, Mediterranean-inspired dish that’s perfect for lunch, meal prep, or a refreshing side. Creamy white beans are tossed with za’atar spice, olive oil, lemon juice, garlic, and fresh herbs—then marinated to soak up all the bold, tangy flavors. Add cherry tomatoes, red onion, and a sprinkle of feta for extra texture and brightness. It’s vegan-friendly, protein-rich, and ready in minutes. Serve chilled or at room temperature for a dish that’s as nourishing as it is delicious.
Equipment
- Large mixing bowl
- Whisk or fork
- Measuring Cups and Spoons
- Cutting board and knife
- Airtight container (for storage)
Ingredients
- 2–3 cups mixed canned beans (chickpeas, butter beans, cannellini)
- ½ cup cherry tomatoes, halved
- ¼ cup olives, sliced
- ¼ cup artichoke hearts, chopped
- 1 clove garlic, minced
- ¼ cup olive oil
- Juice of 1 lemon
- 1–2 tbsp za’atar spice blend
- Salt and pepper to taste
- ¼ cup chopped fresh herbs (parsley, mint, or dill)
- Optional: sumac onions, roasted red peppers, cucumber, feta
Instructions
- Rinse and drain canned beans thoroughly.
- Chop tomatoes, olives, artichokes, and herbs. Mince garlic.
- In a small bowl, whisk together olive oil, lemon juice, za’atar, garlic, salt, and pepper.
- In a large bowl, combine beans and chopped veggies. Pour over the marinade and toss gently.
- Cover and refrigerate for at least 2 hours, ideally overnight.
- Before serving, let sit at room temperature for 10–15 minutes. Garnish with extra herbs or za’atar.
Notes
- Use dried beans for firmer texture—soak and cook ahead.
- Za’atar blends vary; taste and adjust seasoning as needed.
- Salad keeps for 4–5 days in the fridge.
- Great in wraps, grain bowls, or as part of a mezze spread.
- For vegan version, skip feta or use plant-based cheese.
- Not suitable for freezing—best enjoyed fresh or chilled.