Divorce Salad: A Flavorful Make-Ahead Chickpea and Black Bean Salad Recipe
Introduction
Divorce Salad is a vibrant and flavorful make-ahead meal perfect for busy days. Packed with protein and fresh ingredients, it offers a refreshing and satisfying option that comes together quickly and tastes even better after resting.
Ingredients
- 1 can chickpeas (canned), rinsed to reduce sodium
- 1 can black beans (canned), rinsed well before use
- 1/4 cup olive oil (extra virgin recommended)
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 small red onion, thinly sliced
- 1 cup feta cheese, crumbled (swap for goat cheese or sharp cheddar if desired)
- 1/4 cup fresh parsley, chopped finely
Instructions
- Step 1: Rinse and drain the canned chickpeas and black beans under cold water, then pat dry gently.
- Step 2: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until smooth.
- Step 3: In a large mixing bowl, combine the chickpeas and black beans.
- Step 4: Pour the dressing over the beans and gently toss to coat evenly.
- Step 5: Fold in the sliced red onion, crumbled feta, and chopped parsley. Mix until well combined.
- Step 6: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Tips & Variations
- Use goat cheese or sharp cheddar instead of feta for a different flavor profile.
- Add diced cucumber or cherry tomatoes for extra crunch and freshness.
- For a vegan version, omit the cheese or substitute with a plant-based cheese alternative.
- Serve the salad chilled as a side dish or over greens for a hearty lunch.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes best chilled. When ready to serve again, give it a gentle stir; no reheating needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned?
Yes, but be sure to soak and cook them fully before using. This will add time but reduces sodium and may improve texture.
How long does the salad stay fresh?
Stored properly in the refrigerator, this salad stays fresh for up to 3 days. The flavors develop nicely after resting.
PrintDivorce Salad: A Flavorful Make-Ahead Chickpea and Black Bean Salad Recipe
Divorce Salad is a vibrant, make-ahead bean salad combining chickpeas, black beans, crisp red onions, and crumbled feta, all tossed in a tangy oregano vinaigrette. This flavorful, protein-packed salad is perfect for busy days as a quick lunch or a satisfying side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
For the Base
- 1 can Chickpeas (canned), rinsed to reduce sodium
- 1 can Black Beans (canned), rinsed well before use
For the Dressing
- 1/4 cup Olive Oil (extra virgin for best flavor)
- 2 tbsp Red Wine Vinegar (provides a tangy kick)
- 1 tsp Dried Oregano (key flavor agent)
- 1/2 tsp Salt (essential seasoning)
- 1/2 tsp Pepper (essential seasoning)
For the Flavor & Crunch
- 1 small Red Onion (thinly sliced)
- 1 cup Feta Cheese (crumbled; can swap for goat cheese or sharp cheddar if desired)
- 1/4 cup Fresh Parsley (chopped finely)
Instructions
- Prepare the Beans: Rinse and drain the canned chickpeas and black beans under cold water thoroughly, then pat dry gently to remove excess moisture.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until the dressing is smooth and emulsified.
- Combine Base Ingredients: In a large mixing bowl, place the rinsed chickpeas and black beans, stirring to mix them evenly.
- Add the Dressing: Pour the prepared oregano vinaigrette over the bean mixture and gently toss everything together to ensure all beans are coated evenly with the dressing.
- Incorporate Flavor & Crunch: Fold in the thinly sliced red onion, crumbled feta cheese, and chopped parsley, mixing gently until all ingredients are well combined.
- Chill to Meld Flavors: Cover the salad with an airtight container or plastic wrap and refrigerate for at least 30 minutes. This resting period allows the flavors to blend beautifully before serving.
Notes
- Use extra virgin olive oil for a richer and more authentic flavor in the dressing.
- Rinsing canned beans helps reduce sodium and improves texture.
- The salad can be stored in the refrigerator for up to 3 days in an airtight container.
- For variation, substitute feta cheese with crumbled goat cheese or sharp cheddar.
- Optional: Add chopped cucumber or cherry tomatoes for extra freshness.
Keywords: Divorce Salad, Chickpea Salad, Bean Salad, Make-Ahead Salad, Mediterranean Salad, No-Cook Meal, Vegetarian Salad
