Description
Introducing the Divorce Salad—a vibrant, no-cook dish that takes flavor to a new level while fitting seamlessly into your busy lifestyle.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 red onion, thinly sliced
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions
- Start by gathering your cans of chickpeas and black beans. Open them and drain the liquid thoroughly, then rinse under cold water to eliminate any residual canning liquid. This will enhance the freshness and taste of the beans. Once rinsed, place them into a large mixing bowl, which will serve as the base of your salad.
- In a separate small bowl, combine the olive oil, red wine vinegar, dried oregano, salt, and black pepper. Using a whisk, mix all the ingredients until they are well combined and emulsified. This dressing not only adds flavor but also acts as a marinade, allowing the beans to soak up all the deliciousness.
- Pour the freshly prepared dressing over the beans in the mixing bowl, ensuring an even coating. Add in the thinly sliced red onion, crumbled feta cheese, and freshly chopped parsley. Using large utensils or tongs, gently toss all the ingredients together until they’re well intertwined, careful not to mash the beans or cheese.
- Cover the bowl with a lid or plastic wrap, and place it in the refrigerator. For the best results, let the salad chill for at least 30 minutes, allowing the flavors to meld beautifully. However, the longer it sits (up to several hours or overnight), the richer the taste will be.
Notes
Ensure your legumes are thoroughly rinsed to remove excess sodium from the canning process.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 300 kcal
- Sodium: 500 mg
- Protein: 12 g