Ingredients
Equipment
Method
Preparation Steps
- Finely slice the red onion and mix with kosher salt, lemon juice, and zest. Let it mellow for 10 minutes.
- Drain and rinse the butter beans and chickpeas. Chop the olives and halve the artichokes. Combine in a bowl with softened onions and parsley.
- Heat olive oil in a saucepan, sauté minced garlic until fragrant, then add za’atar, sumac, and salt.
- Pour the warm marinade over the salad mixture and toss to coat evenly.
- Cover the salad and refrigerate for at least 2 hours before serving.
Nutrition
Notes
Let the salad marinate for optimal flavor and freshness. Feel free to substitute ingredients based on availability and preferences.
