Marinated Olive and Bean Salad
A zesty Marinated Olive and Bean Salad tossed in a herby vinaigrette—perfect as a fresh appetizer, side dish, or make-ahead lunch!
Servings: 4
Equipment
- Mixing Bowl
- Small Skillet or Sauté Pan
Ingredients
- ½ Red Onion Thinly sliced
- 2 tsp Sea Salt Divided
- 1 tbsp Lemon Zest About the zest of 1 lemon
- 3 cup Lemon Juice About the juice of 1½ lemon
- ¼ cup Olive Oil
- 4 cloves Garlic Smashed and thinly sliced
- 3 tsp Za’atar
- 1 tsp Sumac Optional, but if you can find it use it, it really adds to the flavor
- ½ tsp Cumin
- 15 oz Can of Chickpeas Drained and rinsed
- 15 oz Can of Butter Beans or Other White Bean, Like Navy or Cannellini Drained and rinsed
- 15 oz Can of Artichoke Hearts Drained and quartered
- 1 cup Castelvetrano Olives Roughly chopped
- ½ cup Fresh Mint Minced
- ½ cup Fresh Parsley Minced
Instructions
- Thinly slice the onion and add to a large bowl, toss together with the 1 tsp of sea salt, lemon juice, and lemon zest. Set aside. This mellows out the onion and will make it sweeter.
- Drain and rinse the beans, drain the artichoke hearts and quarter, roughly chop the olives, and add everything to the bowl of onions.
- Take a small pan and place it over medium heat. Add the olive oil and garlic. Sauté on medium heat until the garlic just begins to brown about 30 seconds to a minute. Immediately take off the heat and sprinkle in the za’atar, sumac, and cumin. This blooms the spices and brings out even more flavor. Let the spices heat in the oil for about 30 seconds to a minute.
- Pour the marinade over the garbanzo beans and butter beans and let sit for 15 minutes. Add the beans, artichoke, olives, parsley, and mint to the onions and mix to combine. Taste and adjust seasoning for taste.
- This tastes best after everything marinades for about 2 hours, but you can also eat it fresh.
- Serve over top toasted sourdough* or French country bread**, or with whole wheat crackers***, or with vegan ricotta, or my homemade tofu ricotta****, or Kite Hill has a good vegan ricotta.
- 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.