Thinly slice or dice the red onion and toss it with kosher salt, lemon juice, and lemon zest. Let sit for 10 minutes.

Drain and rinse the butter beans and chickpeas. Chop the olives and artichokes, then add all prepared ingredients to the bowl with the onions.

In a small pan, heat olive oil and sauté minced garlic until golden brown. Remove from heat and stir in za’atar, sumac, and cumin.

Pour the marinade over the salad mixture, tossing gently until well-coated. Adjust with salt or lemon juice if needed.

Cover the salad tightly and let it marinate at room temperature for 2 hours, or refrigerate for better flavor.

Serve on toasted sourdough bread with ricotta or labneh, or enjoy as a side dish or filling in pita wraps.