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