Divorce Salad: A Flavorful Make-Ahead Chickpea and Black Bean Salad Recipe

Introduction

Divorce Salad is a vibrant, protein-packed dish that’s perfect for busy days when you want something tasty and nutritious without spending too much time in the kitchen. This make-ahead salad combines beans, fresh herbs, and tangy feta for a satisfying meal that keeps well and tastes even better after chilling.

Ingredients

• 1 can chickpeas (rinsed and drained to reduce sodium)
• 1 can black beans (rinsed and drained)
• 1/4 cup olive oil (use extra virgin for best flavor)
• 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; can substitute goat cheese or sharp cheddar)
• 1/4 cup fresh parsley (finely chopped)

Instructions

1. Step 1: Rinse and drain the chickpeas and black beans under cold water, then gently pat dry.
2. Step 2: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until smooth.
3. Step 3: In a large mixing bowl, combine the chickpeas and black beans.
4. Step 4: Pour the dressing over the beans and gently toss to coat everything evenly.
5. Step 5: Fold in the sliced red onion, crumbled feta, and chopped parsley, mixing until well combined.
6. Step 6: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Tips & Variations

• Try swapping feta for goat cheese or sharp cheddar for a different flavor profile.
• Add chopped cucumber or cherry tomatoes for extra freshness and crunch.
• For a spicier kick, sprinkle some crushed red pepper flakes into the dressing.
• This salad pairs well with grilled chicken or pita bread for a fuller meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after a day. When ready to eat, give it a gentle stir; it can be served cold or at room temperature. Avoid freezing as the texture of the beans and cheese may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but make sure to soak and cook the dried beans fully before using. Canned beans are a quicker option that still delivers great flavor and texture.

Is this salad suitable for a vegan diet?

The recipe includes feta cheese, which is not vegan. To make it vegan, simply omit the cheese or substitute with a plant-based cheese alternative.

Divorce Salad: A Flavorful Make-Ahead Chickpea and Black Bean Salad Recipe

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★★★★★

4.8 from 141 reviews

Divorce Salad is a vibrant, flavor-packed make-ahead meal perfect for busy days. Combining hearty chickpeas and black beans with a tangy red wine vinegar dressing, crumbled feta, and fresh herbs, this salad is both satisfying and nutritious. It’s easy to prepare, keeps well in the fridge, and offers a delicious balance of protein, fiber, and healthy fats.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 recommended for best flavor)
• 2 tbsp Red Wine Vinegar
• 1 tsp Dried Oregano
• 1/2 tsp Salt
• 1/2 tsp Pepper

For the Flavor & Crunch

• 1 small Red Onion, thinly sliced
• 1 cup Feta Cheese, crumbled (can substitute goat cheese or sharp cheddar)
• 1/4 cup Fresh Parsley, finely chopped

Instructions

1. Prepare Base: Rinse and drain the canned chickpeas and black beans under cold water to remove excess sodium and impurities. Pat them dry gently with a kitchen towel to avoid adding extra moisture to the salad.
2. Make 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 to provide a tangy and herbaceous flavor base.
3. Combine Beans and Dressing: In a large mixing bowl, place the chickpeas and black beans, then pour the prepared dressing over them. Gently toss all ingredients to evenly coat the beans without mashing them.
4. Add Flavor and Crunch: Fold in the thinly sliced red onion, crumbled feta cheese, and finely chopped fresh parsley. Mix carefully to combine all the flavors and textures evenly throughout the salad.
5. Chill to Meld Flavors: Cover the salad with an airtight container or plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld perfectly, making the salad even more delicious when served.

Notes

• Rinse canned beans thoroughly to reduce sodium content.
• Use extra virgin olive oil for the best flavor in the dressing.
• For a dairy-free option, substitute feta cheese with a vegan cheese or omit.
• Salad keeps well in the refrigerator for up to 3 days, making it ideal for meal prep.
• Add a squeeze of lemon or a dash of crushed red pepper for an extra zing.

Keywords: Divorce Salad, Chickpea Salad, Black Bean Salad, Make-Ahead Salad, Mediterranean Salad, Vegetarian, Healthy Salad