Description
This Divorce Salad is a vibrant and satisfying make-ahead bowl featuring marinated chickpeas and black beans, tangy feta cheese, and crunchy onions. Perfect for quick lunches or light dinners, the flavors meld beautifully over time, creating a delightful meal.
Ingredients
Marinated Beans:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additions:
- 1/2 red onion, thinly sliced
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the Beans: In a large bowl, combine the rinsed and drained chickpeas and black beans.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Marinate: Pour the dressing over the beans and toss to coat evenly.
- Add Ingredients: Add the red onion, feta cheese, and parsley to the bowl.
- Combine: Gently toss all ingredients until well mixed.
- Chill: Cover and refrigerate for at least 30 minutes or longer to meld flavors.
- Serve: Enjoy cold or at room temperature.
Notes
- This salad stays fresh in the refrigerator for 3-4 days, perfect for meal prep.
- For added crunch, try adding bell peppers or cucumbers.
- Adjust the red onion amount based on your preference.
- Goat cheese or sharp cheddar make great alternatives to feta.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 25mg
