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Divorce Salad

This delightful salad packs a punch of flavors and is a breeze to whip up, making it perfect for busy days or lazy weekends.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15-ounce can chickpeas, rinsed and drained
  • 1 can 15-ounce can black beans, rinsed and drained
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 small red onion, thinly sliced
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

Method
 

Preparation
  1. In a large bowl, combine the rinsed and drained chickpeas and black beans.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
  3. Pour the dressing over the beans and toss to coat evenly.
  4. Add the thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley to the bowl.
  5. Gently toss all ingredients together until well combined.
  6. 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.
  7. Serve cold or at room temperature.

Notes

This salad stores beautifully and can last in the fridge for up to 5 days. For a make-ahead option, prepare it a day in advance for a super flavorful feast.