Divorce Salad with Beans and Feta (Printable version)

A vibrant Mediterranean bean salad with chickpeas, black beans, feta, and fresh herbs in tangy dressing.

# What You'll Need:

→ Beans

01 - 1 (15-ounce) can chickpeas, rinsed and drained
02 - 1 (15-ounce) can black beans, rinsed and drained

→ Dressing

03 - 1/4 cup olive oil
04 - 2 tablespoons red wine vinegar
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Vegetables & Cheese

08 - 1/2 red onion, thinly sliced
09 - 1 cup crumbled feta cheese
10 - 1/4 cup chopped fresh parsley

# Directions:

01 - In a large bowl, combine the rinsed and drained chickpeas and black beans.
02 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
03 - Pour the dressing over the beans and toss to coat evenly.
04 - Add the thinly sliced red onion, crumbled feta, and chopped parsley.
05 - Gently toss everything until well combined.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best results, chill for several hours or overnight.
07 - Serve cold or at room temperature.

# Expert Advice:

01 -
  • The flavors deepen and meld over time, making it the ultimate meal prep ally
  • It requires zero cooking and comes together in under fifteen minutes
  • Each bite delivers that perfect salty tangy crunch combination that keeps you coming back for just one more forkful
02 -
  • The onion might taste sharp at first but mellows beautifully as it marinates in the dressing
  • This salad keeps for four days in the refrigerator and actually tastes better on day two or three
  • Feta varies wildly in saltiness, so taste before adding extra salt to the dressing
03 -
  • Mix the dressing in a jar so you can shake it vigorously instead of whisking
  • If you are sensitive to raw onion, soak the sliced onion in ice water for 10 minutes before adding
  • Goat cheese works beautifully if you want something slightly less salty than feta
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