Description
Divorce Salad is a no-cook, protein-packed bean salad with chickpeas, black beans, feta, red onion, and a zesty oregano vinaigrette—perfect for make-ahead lunches.
Ingredients
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1 (15-ounce) can chickpeas, rinsed and drained
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1 (15-ounce) can black beans, rinsed and drained
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1/4 cup olive oil
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2 tablespoons red wine vinegar
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 red onion, thinly sliced
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1 cup crumbled feta cheese
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1/4 cup chopped fresh parsley
Instructions
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In a large bowl, combine chickpeas and black beans.
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In a small bowl, whisk olive oil, red wine vinegar, oregano, salt, and black pepper.
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Pour dressing over the beans and toss to coat.
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Add sliced red onion, feta, and parsley. Gently toss until combined.
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Cover and refrigerate for at least 30 minutes (best after a few hours).
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Serve cold or at room temperature.
Notes
Best flavor: Chill a few hours or overnight for maximum “wow.”
Milder onion: Soak sliced red onion in cold water 10 minutes, then drain.
Storage: Keep refrigerated in an airtight container for 3–4 days.
Optional add-ins: Cucumber, cherry tomatoes, olives, or a squeeze of lemon.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American / Mediterranean-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 275 kcal
- Sugar: 2 g
- Sodium: 490 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 22 mg