Thinly slice the onion and place it in a large bowl. Toss it with the kosher salt, lemon juice, and lemon zest. Let it sit for a few minutes to mellow the raw onion flavor.

Drain and rinse the chickpeas and butter beans thoroughly. Add them to the bowl with the marinated onions.

Roughly chop the green olives, and finely mince the mint and parsley. Add these flavorful ingredients to the salad bowl.

In a small pan, heat the extra virgin olive oil over medium heat. Add the smashed garlic and sauté until it begins to brown.

Once browned, remove the pan from heat and stir in the za’atar, sumac, and cumin to create a fragrant garlic marinade.

Pour the garlic marinade over the salad, tossing everything together until well combined. Taste and adjust salt if necessary.

For best flavor, let the salad marinate for about 2 hours before serving. It can also be enjoyed fresh. Serve chilled or at room temperature for a delightful experience.