Description
A flavorful and refreshing Divorce Salad combining chickpeas, black beans, and tangy feta cheese with a zesty oregano vinaigrette. This easy no-cook salad is perfect for meal prep and served chilled or at room temperature.
Ingredients
Scale
Salad Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 red onion, thinly sliced
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Beans: In a large bowl, combine the rinsed and drained chickpeas and black beans.
- Make Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well blended.
- Toss Beans with Dressing: Pour the dressing over the beans and toss to coat evenly to ensure every bite is flavorful.
- Add Vegetables and Cheese: Add the thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley to the bowl.
- Mix Together: Gently toss all ingredients together until everything is well combined.
- Chill and Meld Flavors: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for a few hours or overnight.
- Serve: Serve the salad cold or at room temperature as a refreshing dish.
Notes
- Store the salad in an airtight container in the refrigerator for up to 3-4 days, making it ideal for meal prep.
- For added crunch, try adding diced bell peppers or cucumbers.
- Adjust the amount of red onion based on your taste preference.
- If you don’t have feta cheese, goat cheese or sharp cheddar can be great substitutes.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 15 mg
