Divorce Salad Marinated Bean Feta (Print)

Marinated chickpeas and black beans with feta, red onion, and herbs in a tangy vinaigrette.

# Ingredients:

→ Beans

01 - 1 (15-ounce) can chickpeas, rinsed and drained
02 - 1 (15-ounce) can black beans, rinsed and drained

→ Dressing

03 - 1/4 cup olive oil
04 - 2 tablespoons red wine vinegar
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Vegetables & Cheese

08 - 1/2 red onion, thinly sliced
09 - 1 cup crumbled feta cheese
10 - 1/4 cup chopped fresh parsley

# Directions:

01 - In a large bowl, combine the rinsed and drained chickpeas and black beans.
02 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
03 - Pour the dressing over the beans and toss to coat evenly.
04 - Add the thinly sliced red onion, crumbled feta, and chopped parsley.
05 - Gently toss everything until well combined.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best results, chill for several hours or overnight.
07 - Serve cold or at room temperature.

# Expert Tips:

01 -
  • The flavors somehow get better after a few days in the fridge, making it the ultimate lazy lunch
  • Everything comes together in about fifteen minutes with zero cooking required
02 -
  • Do not skip the chilling time because the beans need to marinate and absorb all that tangy dressing
  • The red onion will mellow out beautifully after an hour in the acid, so do not be alarmed by initial sharpness
03 -
  • Use a glass bowl for marinating since the vinegar can react with metal over time
  • Let the salad come to room temperature for about twenty minutes before serving for the best flavor
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