Divorce Salad with Beans (Print Version)

Marinated chickpeas and black beans with feta, red onion, and herbs in olive oil dressing

# Components:

→ 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 -
  • It takes only 15 minutes of active preparation time.
  • This meal-prep friendly dish only gets better as it marinates in the fridge.
  • A healthy, vegetarian option perfect for light dinners or quick lunches.
02 -
  • Adjust the amount of red onion according to your preference for sharpness.
  • Allowing the salad to marinate for at least 30 minutes is crucial for the flavors to develop fully.
  • Ensure you rinse the canned beans thoroughly to maintain the best texture and flavor profile.
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