Save My neighbor called it Divorce Salad as a joke about how it was the only thing she and her ex could agree on making together, and somehow that name stuck in my kitchen ever since. The first time I assembled it, I was skeptical about beans and feta playing nice, but the moment that tangy dressing hit the chickpeas, something clicked. Now it's the salad I make when I need something that tastes better tomorrow than it does today, when I want to feel like I'm eating Mediterranean sunshine without leaving my apartment. There's something almost rebellious about a dish so simple that packs this much flavor.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made this for a potluck once thinking it would be the forgettable side dish, the one people politely taste and move past. Instead, someone's grandmother asked for the recipe written down, and a coworker texted me days later saying they'd made it three times already. That's when I realized this salad wasn't just convenient, it was genuinely craveable in a way that surprised everyone, myself included.
Ingredients
- Chickpeas: Buy canned and rinse them well under cold water to wash away the starchy liquid that can make the salad gummy, a lesson I learned the messy way my first attempt.
- Black beans: They add earthiness and dark color that makes the whole bowl look more interesting, plus they're sturdier than chickpeas so they won't fall apart with aggressive tossing.
- Olive oil: Use something you'd actually drink, because it's doing real work here as the base of your dressing, not hiding in the background.
- Red wine vinegar: This is where the tang comes from, the thing that makes your mouth water before you even taste it, so don't skimp or substitute with balsamic unless you want a completely different vibe.
- Dried oregano: It blooms in the oil and vinegar before hitting the beans, releasing all its Mediterranean personality into every bite.
- Red onion: Slice it thin so it softens slightly as it marinates, and it becomes sweet instead of harsh if you give it time in the dressing.
- Feta cheese: The crumbles get creamy and soften as the salad sits, creating pockets of salty richness throughout, so break it into uneven pieces rather than uniformly small chunks.
- Fresh parsley: Chop it right before serving so it doesn't bruise and turn dark, keeping that bright herbal note alive.
Instructions
- Rinse your beans like you mean it:
- Hold those cans under cold running water and really swish the beans around with your fingers until the water runs clear, which takes longer than you'd think but makes a real difference in the final texture. You're removing the gummy starch coating that can turn your salad into something more like bean soup.
- Whisk your dressing with intention:
- In a separate bowl, combine the olive oil, vinegar, oregano, salt, and pepper, then actually whisk it for a moment so the oil and vinegar start to emulsify slightly and the dried oregano blooms and releases its flavor. This takes maybe 30 seconds but elevates everything that follows.
- Combine and coat:
- Pour that finished dressing over your beans while they're still in the large bowl and toss gently but thoroughly so every single bean gets coated in that tangy mixture. The beans will absorb flavor like a sponge absorbs water.
- Layer in the fresh stuff:
- Add your thinly sliced red onion, crumbled feta, and parsley, then toss everything together with the kind of care you'd use handling something breakable, because the feta will crumble further if you're too rough. You want pieces of cheese visible, not cheese dust.
- Let it rest and marry:
- Cover your bowl and slide it into the refrigerator for at least 30 minutes, though overnight is where the real magic happens as the flavors knit together and mellow into something greater than their individual parts. The cold also helps the onion soften and the feta develop a creamier texture.
- Serve with confidence:
- Pull it out and taste it before serving, because you might want to add a pinch more salt or a squeeze of fresh lemon depending on your mood and the quality of your feta.
Save My friend brought this to a family gathering once where everyone was arguing about something pointless, and watching people soften their opinions while eating this salad felt like witnessing a tiny, quiet miracle. Food shouldn't have to be a peacemaker, but sometimes it just is.
The Beautiful Thing About Sitting Time
This salad is proof that patience in the kitchen pays dividends in a way that rushing never can. The first time you taste it after 30 minutes, it's good, but honest, still a bit sharp around the edges and tasting like what it is: beans and dressing and vegetables. Wait until tomorrow and the flavors have softened into each other, the onion has mellowed from bite-y to almost sweet, and the feta has gotten creamy in places and dissolved slightly in others. By day three, you have something that tastes like it was built by someone who knew exactly what they were doing, even though you just threw it in a bowl.
Building Flavor, Not Just Assembling Ingredients
The secret that took me three bad versions to understand was that the dressing needs to hit the warm beans immediately after they're rinsed and drained, while they still have some warmth on them and their pores are open and ready to absorb flavor. If you let the beans cool completely first, they become less receptive, like they've built a wall. The acid in the vinegar and the aromatic oregano will taste sharper and more integrated if they have time to migrate into the beans rather than just sitting on top of them. This is why some people's Divorce Salad tastes like a collection of ingredients and others' tastes like a actual dish.
Storage, Variations, and Why This Salad Keeps Getting Better
I keep this salad in a wide, shallow container rather than a tall one because it makes it easier to shake it up and redistribute the dressing every time I reach for a serving, which keeps the beans at the bottom from soaking in vinegar too aggressively while the vegetables dry out on top. The flavors stay balanced that way, and you're less likely to hit a pocket of sadness.
- If you want crunch, add diced bell peppers or cucumbers just before serving rather than including them in the marinating, because they'll wilt if left in the vinegar for more than a few hours.
- Fresh cherry tomatoes are a beautiful addition too, but halve them right before eating so they don't get crushed and release all their liquid into the bowl.
- Swap the feta for goat cheese if you want something creamier or for a sharp cheddar if you want to take it in a more Tex-Mex direction entirely.
Save This salad has become the thing I make when I want to feel capable in the kitchen without stress, when I want something that tastes like it took more effort than it actually did. Make it, chill it, and let it do the work.
Recipe FAQ
- → Why is it called Divorce Salad?
The name likely comes from the dish being easy to assemble with pantry staples, perfect for someone adjusting to cooking for themselves. The hearty ingredients also make satisfying leftovers that last for days.
- → How long should I chill before serving?
Refrigerate for at least 30 minutes to allow flavors to meld. For the best taste, chill for several hours or overnight. The salad actually improves over time as the beans absorb the vinaigrette.
- → Can I use dried beans instead of canned?
Yes, cook about 1 cup each of dried chickpeas and black beans until tender, then drain well. Dried beans may hold the dressing better since they're less starchy than canned varieties.
- → What other vegetables work well in this salad?
Diced bell peppers, cucumber, cherry tomatoes, or shredded carrots add great crunch and color. You can also include diced avocado just before serving for creaminess.
- → Is this salad gluten-free?
Most canned beans are naturally gluten-free, but always check labels to ensure no additives contain gluten. The dressing ingredients are all gluten-free as well.