Divorce Salad with Beans and Feta

The name alone caught my attention at that potluck last summer, standing out among all the creamy pasta salads and heavy mayo-based dishes. I watched three different people ask for the recipe within fifteen minutes of arriving, and when I finally tasted it, I understood the commotion. There is something almost defiant about a salad that gets better with time, as if it is celebrating its own resilience. The woman who brought it shrugged and said it was the one thing she could make during her divorce that actually felt nourishing.

I started making this on Sunday evenings when the week ahead felt overwhelming and I needed something I could grab without thinking. My teenager, who typically regards beans with suspicion, polished off an entire bowl while studying for finals. Now it has become our default contribution to every gathering, mostly because people actually remember who brought it.

Ingredients

• 1 (15-ounce) can chickpeas, rinsed and drained: These buttery little beans hold up beautifully against the tangy dressing and never get mushy even after days in the refrigerator
• 1 (15-ounce) can black beans, rinsed and drained: Their earthy depth balances the bright acids and creates that gorgeous color contrast that makes the salad look as good as it tastes
• 1/4 cup olive oil: Use the good stuff here since the dressing is so simple and the oil really carries the other flavors
• 2 tablespoons red wine vinegar: Provides that essential sharpness that cuts through the creamy beans and salty cheese
• 1 teaspoon dried oregano: Even dried, this herb brings that unmistakable Mediterranean brightness that makes everything taste authentic
• 1/2 teaspoon salt: Beans need salt to wake up their flavor, but taste as you go since the feta will add more salinity
• 1/4 teaspoon black pepper: Freshly cracked gives you those little bursts of heat throughout
• 1/2 red onion, thinly sliced: The onion mellows as it marinates, becoming sweet and sharp instead of harsh
• 1 cup crumbled feta cheese: Those salty creamy nuggets are what make each bite feel complete and satisfying
• 1/4 cup chopped fresh parsley: Adds a fresh grassy note that lifts the heavier elements and brightens everything

Instructions

Rinse your beans until the water runs clear:

Pour both cans into a colander and give them a thorough rinse under cold water to remove the canning liquid

Whisk together your dressing:

In a small bowl, combine olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified

Combine beans and dressing:

Pour the dressing over the beans in a large bowl and toss gently until every bean is coated

Add your fresh elements:

Fold in the sliced red onion, crumbled feta, and chopped parsley

Let it rest:

Cover and refrigerate for at least 30 minutes, though several hours or overnight yields the best results

Save to Pins

My friend texted me at midnight the first time she made it, saying she had eaten half the container straight from the fridge with a fork. That is when I knew this recipe was not just about convenience but about finding something deeply satisfying when you need it most.

Making It Your Own

I have added diced cucumber when the garden overflowed in July and bell peppers when I needed more color. Cherry tomatoes work beautifully here, adding little bursts of sweetness that play off the salty feta. The beauty of this salad is how forgiving it is, welcoming whatever needs using up.

The Best Beans to Use

Cannellini beans make a lovely substitute for chickpeas if you prefer something creamier. I have tried kidney beans too, though their texture can feel a bit mealy compared to the other options. Whatever beans you choose, give them a really thorough rinse to remove any metallic taste from the cans.

Serving Suggestions

This works alongside anything grilled, from salmon to chicken to vegetables. I have served it over mixed greens for a more substantial lunch and even stuffed it into whole wheat pita with hummus. The simplicity is part of its charm, allowing you to build whatever meal around it suits your mood.

• Let the salad come to room temperature for about 15 minutes before serving if it has been chilling all day
• Hold back a handful of feta to sprinkle on top right before serving for the prettiest presentation
• A squeeze of fresh lemon juice right before serving can wake up all the flavors again

Save to Pins

Sometimes the simplest recipes are the ones that stay with us, showing up exactly when we need something reliable and good.

Frequently Asked Questions

→ Why is it called Divorce Salad?

The quirky name likely refers to how the ingredients come together despite their differences—or perhaps because it's perfect for those cooking for one. Regardless of its unusual moniker, this Mediterranean-inspired bean salad has gained popularity for its incredible flavor profile and make-ahead convenience.

→ How long should I chill the salad before serving?

For optimal flavor, refrigerate for at least 30 minutes before serving. However, this salad tastes even better after several hours or overnight in the refrigerator, allowing the tangy vinaigrette to fully penetrate the beans and meld with the feta and onions.

→ Can I make this salad vegan?

Absolutely. Simply omit the feta cheese or replace it with a vegan feta alternative. The salad remains delicious and protein-rich thanks to the hearty combination of chickpeas and black beans. You might want to add extra herbs or a squeeze of lemon to brighten the flavors.

→ What vegetables can I add to this bean salad?

Diced cucumbers, bell peppers, cherry tomatoes, or shredded carrots all work wonderfully. For crunch, consider adding celery or radishes. Fresh herbs like basil, mint, or dill can complement or replace the parsley. The base recipe is quite forgiving and adaptable.

→ How should I store leftovers?

Keep the salad in an airtight container in the refrigerator for up to 3-4 days. The beans will continue to absorb the dressing, so you may want to add a splash more vinegar or olive oil before serving leftovers. This salad does not freeze well due to the fresh vegetables and dairy.

→ Can I use dried beans instead of canned?

Yes, soak and cook dried chickpeas and black beans according to package directions, then cool completely before combining with the dressing. Using dried beans allows you to control sodium levels and often yields a better texture. Plan for extra prep time if using dried beans.