Divorce Salad With Beans (Printable Version)

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

# Steps to Follow:

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.

# Additional Tips::

01 -
  • Quick and easy to prepare with only 15 minutes of active prep time.
  • No cooking required, making it ideal for warm weather or busy schedules.
  • Nutrient-dense with 15g of protein and 350 calories per serving.
  • The dressing is simple yet punchy, using pantry staples like olive oil and red wine vinegar.
02 -
  • Thoroughly rinse and drain the canned beans to remove excess sodium and starch.
  • Use high-quality extra virgin olive oil for the best dressing flavor.
  • Always check labels for allergens if you are sensitive to soy or gluten, as some canned beans may contain traces.
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