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Make a quick-pickle by thinly slicing the red onion and adding it to a bowl with the apple cider vinegar and a pinch of sea salt. Mix to combine then set aside.
Meanwhile, roughly chop the artichoke and olives, leaving some whole to add texture to the salad. Mince the parsley, stalks included, then strip the mint off the stalks and roughly mince the leaves.
Add the artichoke, olives, parsley and mint to the bowl with the onions. Next, drain the tin of butter beans and scatter them in. Drain off the lentils and add those to the bowl too.
Make the dressing by warming the olive oil in a small pan, then add in the zaatar and heat through until fragrant before adding in the garlic and stirring it through just enough to fry it off. Allow to cool.
Once cool, add the zaatar-garlic oil to the empty lentil jar along with the sumac, lemon juice and a pinch of salt. Close with the lid and shake well to combine the dressing.
Pour the dressing over the salad and toss well to coat evenly.
Store in fresh storage containers in the fridge for up to 3 days and enjoy.