Divorce Salad Bean Feta (Print Version)

Colorful Mediterranean bean salad with feta, onions, and herbs in zesty vinaigrette. Ideal for make-ahead lunches.

# Components:

→ Beans

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

→ Dressing

03 - 1/4 cup extra virgin 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 and Cheese

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

# Directions:

01 - In a large mixing 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 until fully emulsified.
03 - Pour the prepared dressing over the beans and toss thoroughly to coat all ingredients evenly.
04 - Add the thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley to the bean mixture.
05 - Gently toss all ingredients together until well combined and evenly distributed.
06 - Cover the bowl and refrigerate for at least 30 minutes. For optimal flavor development, chill for several hours or overnight.
07 - Serve the salad cold or at room temperature as desired.

# Expert Advice:

01 -
  • It gets more delicious as it sits, which means meal prep that actually rewards patience instead of punishing it.
  • You can throw it together in under 20 minutes and spend the rest of your evening doing literally anything else.
  • The leftovers taste like a completely different salad by day three, so you won't get bored eating the same thing.
02 -
  • If you skip rinsing the canned beans, the salad will develop a pasty texture by day two that no amount of vinegar can salvage, so really commit to that step even though it seems unnecessary.
  • The dressing to bean ratio matters more than you'd think, so if you're doubling the recipe don't just double the dressing without tasting as you go, because the proportions shift.
03 -
  • Always taste the dressing before it hits the beans so you can adjust the salt and vinegar balance to your liking, because once it's all mixed in, it's harder to fix without starting over.
  • If your feta is particularly salty, rinse it under cool water for a few seconds before crumbling to keep the overall salt balance in check, because some blocks are aggressively salty and others are mild.
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