Ingredients
- 1/2 Medium Red Onion (or 85g), Thinly sliced
- 1 tsp Kosher Salt Plus more as needed (used a total of 2 1/2 tsp in the salad)
- 1 whole lemon's Lemon Zest
- 3 tbsp Lemon Juice (or 32g)
- 1 13.4 oz. can Chickpeas (or 380g), Drained and rinsed
- 1 14 oz. can Butter Beans (or 400g), Drained and rinsed
- 1 cup Green Olives (115 g or a 10 oz. jar), Roughly chopped
- 7-8 Jarred Artichoke Hearts Quartered, optional
- 1/2 cup Firmly Packed Mint Leaves (or 9g), Finely minced
- 1/2 cup Firmly Packed Parsley (or 18g), Finely minced
Marinade
- 3 tbsp Extra Virgin Olive Oil (or 52g)
- 3 Garlic Cloves (or 15g), Smashed and roughly chopped
- 3 tsp Za'atar
- 1 tsp Sumac
- 1/2 tsp Ground Cumin
Instructions
Prep the onions. Thinly slice the onion and add to a large bowl, toss together with the kosher salt, lemon juice, and lemon zest. Set aside. This mellows out the onion and will make it sweeter.
Prep the remaining salad ingredients. Drain and rinse the beans, roughly chop the olives, finely mince the herbs, and add everything to the bowl of onions.
Make the marinade. To a pan, add the olive oil and garlic, and sauté on medium heat until the garlic just begins to brown. Immediately take off the heat and sprinkle in the za’atar, sumac, and cumin. This blooms the spices and brings out even more flavor.
Toss everything together and serve. Pour the marinade over the salad and toss together. Adjust for salt as needed. This tastes best after everything marinates for about 2 hours, but you can also eat it fresh. Serve over top toasted sourdough with labneh or ricotta (Kite Hill is my go-to for non-dairy ricotta). This would also taste amazing in a pita wrap
Store in an airtight glass container in the fridge for up to 4 days. It stays good for 1 week, but it starts to lose some of its crunch and vibrancy after day 4.