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High-Protein Marinated Za’atar Bean Salad

A vibrant Mediterranean-inspired bean salad packed with plant-based protein, marinated in lemon, olive oil, and aromatic za’atar.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean, Middle Eastern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Bean Base
  • 1 cup chickpeas canned, drained and rinsed
  • 1 cup cannellini beans canned, drained and rinsed
  • 1 cup lentils cooked and cooled
Marinade
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 2 cloves garlic minced
  • 2 tsp za’atar seasoning
  • 0.25 tsp ground cumin
  • 0.5 tsp sea salt adjust to taste
  • 0.25 tsp black pepper
Add-Ins
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh mint optional, chopped
  • 2 tbsp sesame seeds toasted

Equipment

  • Mixing bowls
  • Whisk
  • Measuring spoons

Method
 

  1. Add chickpeas, cannellini beans, and cooked lentils to a large mixing bowl. Gently toss to combine.
  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, za’atar, cumin, salt, and black pepper until fully emulsified.
  3. Pour the marinade over the beans and toss gently until evenly coated.
  4. Add red onion, parsley, mint (if using), and toasted sesame seeds. Toss again to distribute evenly.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to marinate fully.
  6. Taste and adjust seasoning if needed. Serve chilled or at room temperature.

Notes

This salad tastes even better after marinating overnight. Store refrigerated for up to 4 days.