High-Protein Marinated Za'atar Bean Salad
A vibrant, protein-packed bean salad marinated with fragrant za’atar and fresh herbs.
Equipment
- Mixing bowls
- Whisk
- Cutting board
- Knife
Ingredients
Beans & Protein
- 1 cup chickpeas cooked or canned, drained
- 1 cup red kidney beans cooked or canned, drained
- 1 cup cannellini beans cooked or canned, drained
Vegetables & Herbs
- 1/2 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion thinly sliced
- 1/4 cup parsley chopped
Dressing
- 3 tbsp olive oil extra virgin
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp za’atar
- 1 clove garlic minced
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika optional
Instructions
- Rinse and drain canned beans if using. Place all beans in a large mixing bowl.
- Dice cucumber, halve cherry tomatoes, slice red onion, and chop parsley. Add to beans.
- Whisk together olive oil, lemon juice, minced garlic, za’atar, salt, pepper, and smoked paprika.
- Pour dressing over beans and vegetables. Toss gently to coat evenly.
- Cover and refrigerate for at least 30 minutes to marinate. Overnight is best.
- Toss lightly before serving. Garnish with lemon wedges, parsley, and sesame seeds if desired.
Notes
Salad tastes best after marinating overnight. Can be served with pita bread or as a protein-packed side.