A vibrant and tangy Middle Eastern-inspired bean salad with za’atar, fresh herbs, olives, and artichokes, tossed in a warm garlic marinade.

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1. Thinly slice the red onion and add it to a large bowl with kosher salt, lemon juice, and lemon zest. Toss well and let sit to soften and mellow.

2. Drain and rinse the chickpeas and butter beans. Roughly chop the olives and mince the herbs, then add everything to the bowl with the onions.

3. In a small pan, heat the olive oil over medium heat. Add the garlic and sauté until it just begins to turn golden.

4. Remove the pan from heat and immediately stir in the za’atar, sumac, and cumin to bloom the spices.

5. Pour the warm marinade over the salad mixture and toss thoroughly to combine.

6. Taste and adjust salt as needed. Let the salad marinate for about 2 hours for best flavor, or serve immediately.

7. Serve over toasted sourdough with labneh or ricotta, or enjoy in a pita wrap.

Letting the salad marinate enhances the flavor significantly.

Store in an airtight container in the refrigerator for up to 4 days for best texture.

The salad will keep up to 1 week, though it may lose some crunch over time.

You can dice the onion instead of slicing for easier eating.

Optional additions include feta or a dairy-free alternative for extra creaminess.