This zaatar bean salad is one of my new favorite bean salad creations — it’s absolutely packed with flavor and texture. With a whole jar of Castelvetrano olives and creamy artichokes, it’s not your average side dish. It’s tangy, bright, herby, and most importantly, it tastes better the longer it marinates, making it perfect for meal prep.
As a lifelong bean enthusiast, I’ve made a lot of bean salads, and this one has quickly become a staple. The base of the salad includes butter beans and chickpeas, tossed with quick-pickled red onions, lots of lemon zest and juice, and a warm, infused marinade made with olive oil, garlic, zaatar, sumac, and cumin. It’s everything you want in a hearty, healthy salad — flavor-packed, satisfying, and incredibly easy to throw together.
Why This Zaatar Bean Salad Works
Over the years, I’ve found the best bean salads have a formula: creamy beans + briny additions + herbs + something tangy + a bold dressing. This recipe follows that to perfection.
Here’s why this one stands out:
- The mix of butter beans and chickpeas gives you the best of both textures — creamy and hearty.
- Castelvetrano olives bring briny brightness that’s less salty than typical olives.
- Artichoke hearts (optional, but highly recommended) add a rich, creamy component.
- Quick-marinated onions soften their bite while adding sharpness and crunch.
- The warm olive oil dressing “blooms” the spices, deepening their flavor.
- Zaatar and sumac add classic Middle Eastern notes that make this salad anything but boring.
Plus, it only gets better with time.
Ingredients
Here’s what you’ll need to make this salad:
- 1 can chickpeas
- 1 can butter beans (look for “fagioli bianchi di Spagna” if possible)
- 1 small red onion, thinly sliced
- Zest and juice of 1–2 lemons
- 1 jar Castelvetrano olives, pitted and roughly chopped
- 1 jar artichoke hearts, quartered (optional but recommended)
- A handful of fresh parsley, finely chopped
- A handful of fresh mint, finely chopped
- 4 tablespoons extra virgin olive oil
- 2–3 garlic cloves, minced
- 2 teaspoons zaatar
- 1 teaspoon ground sumac
- ½ teaspoon ground cumin
- Kosher salt, to taste
How to Make It
1. Quick-marinate the onions.
Add thinly sliced red onion to a large bowl. Add the lemon juice, zest, and a pinch of kosher salt. Toss and set aside while you prep the rest — this helps mellow the onion’s sharpness and adds a delicious tang.
2. Prep the salad ingredients.
Drain and rinse the chickpeas and butter beans. Roughly chop the olives, and quarter the artichokes. Finely chop the parsley and mint. Add everything into the bowl with the onions.
3. Make the infused oil marinade.
In a small saucepan, heat olive oil over medium heat. Add the minced garlic and sauté until just beginning to brown. Immediately remove from heat and stir in zaatar, sumac, and cumin. Let it sit for a minute to allow the spices to bloom.
4. Combine and toss.
Pour the warm spiced oil over the salad ingredients. Toss everything together until well combined. Taste and adjust for salt. (Start with 1 teaspoon and add more as needed.)
5. Let it marinate.
For best results, let the salad sit for at least 1–2 hours before serving. The longer it rests, the more the flavors develop. It can also be made a day ahead and stored in the fridge.
Serving Suggestions
There are so many ways to enjoy this marinated zaatar bean salad:
- Spoon it onto toasted sourdough bread with a thick layer of ricotta or labneh.
- Wrap it in warm pita with hummus for a quick lunch.
- Serve as a hearty side dish with grilled meats or roasted vegetables.
- Pack it for weekday lunches — it travels well and stays flavorful for days.
Storage
Store leftovers in an airtight glass container in the fridge. It keeps well for up to 4 days, though it can last up to a week. Just note that the texture is best within the first 3–4 days, while everything still has a bit of crunch and freshness.
Final Thoughts
If you’re tired of boring bean salads, this marinated zaatar version will be a game-changer. It’s simple to make, full of bold Middle Eastern flavors, and incredibly versatile. Whether you’re vegan, gluten-free, or just looking to switch up your lunch routine, this salad has something for everyone. Prep it ahead and enjoy all week long — it just keeps getting better.