Description
Divorce Salad is a refreshing and flavorful bean salad featuring chickpeas, black beans, tangy red wine vinegar dressing, red onion, and crumbled feta cheese. This easy-to-make salad requires minimal prep and tastes best after a few hours of chilling, making it an ideal dish for meal prep or a light, healthy side.
Ingredients
Scale
Main 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
- 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, ensuring all beans are well dressed.
- Add Vegetables and Cheese: Add the thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley to the bowl.
- Combine Ingredients: Gently toss all ingredients together until they are well combined and evenly distributed.
- Chill Salad: Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. For best results, chill for a few hours or overnight.
- Serve: Serve the salad cold or at room temperature as a side dish or light meal.
Notes
- This salad can be stored in an airtight container in the refrigerator for up to 3-4 days, making it perfect for meal prep.
- For added crunch, consider adding diced bell peppers or cucumbers.
- Adjust the amount of red onion to your preference.
- If you don’t have feta, goat cheese or a sharp cheddar cheese can be good substitutes.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 15 mg
