This salad is bright, bold, and ready in minutes. It mixes chickpeas, black beans, red onion, feta, and parsley with a simple olive oil and red wine vinegar dressing. Let it rest in the fridge for a day or two and the flavors get even better. If you want a warm main to go with it, try a quick 3-ingredient orange chicken for an easy pairing.
Table of Contents
Why make this recipe
Make this salad because it is fast, healthy, and fills a lot of bowls. It needs common pantry cans and a few fresh items. It tastes great cold and works for lunches, picnics, or a light dinner. You can make it ahead and it keeps well, so it saves time on busy days.
How to make Divorce Salad
Ingredients :
- 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
Directions :
- In a large bowl, combine the rinsed and drained chickpeas and black beans.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Pour the dressing over the beans and toss to coat evenly.
- Add the thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley to the bowl.
- Gently toss all ingredients together until well combined.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for a few hours or overnight.
- Serve cold or at room temperature.
Divorce Salad: Unbelievable Flavor in 3 Days of Bliss
This bright and bold salad combines chickpeas, black beans, red onion, feta, and parsley with an olive oil and red wine vinegar dressing. Perfect for lunches or light dinners, it gets even better after resting in the fridge.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 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
- In a large bowl, combine the rinsed and drained chickpeas and black beans.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Pour the dressing over the beans and toss to coat evenly.
- Add the thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley to the bowl.
- Gently toss all ingredients together until well combined.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for a few hours or overnight.
- Serve cold or at room temperature.
Notes
This salad can be stored in an airtight container in the fridge for 3 to 4 days. Stir before serving and add a splash of olive oil or more vinegar if it seems dry.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg
How to serve Divorce Salad
Serve it cold or at room temperature. It goes well on a bed of greens, with toasted pita, or next to grilled meat. For a sweet breakfast or snack on the side, you can also serve warm coffee cake muffins to balance the tangy salad.
How to store Divorce Salad
Keep in an airtight container in the fridge. It will last 3 to 4 days. Stir before serving. If it seems dry after a day, add a splash of olive oil or a bit more vinegar and toss.
Tips to make Divorce Salad
- Rinse the cans well to remove extra salt and starch.
- Let it chill at least 30 minutes, but 24 to 72 hours gives the best flavor.
- Use good olive oil and fresh parsley for a brighter taste.
- If you need more bulk, add chopped cucumber or bell pepper.
- For a holiday table, this salad pairs nicely with other sides; see ideas like 10 Thanksgiving sides that’ll steal the show to plan a spread.
Variations
- Make it vegan: skip the feta or use a plant-based feta.
- Add a squeeze of lemon for more brightness.
- Swap parsley for cilantro for a different herb note.
- Toss in roasted corn or diced avocado for extra texture.
FAQs
Q: Can I use dry beans instead of canned?
A: Yes. Cook beans until tender, cool, and use the same amounts.
Q: How long does the salad keep in the fridge?
A: It keeps 3 to 4 days in an airtight container.
Q: Can I freeze this salad?
A: Freezing is not recommended. The beans will be okay, but the onions and feta change texture when frozen.
Q: Is this salad spicy?
A: No. It has a tangy and savory flavor, not spicy. Add red pepper flakes if you want heat.
Conclusion
This salad is simple to make and gets better with time. It uses pantry staples and fresh bits for a quick, tasty dish you can eat for days. Make a big batch, rest it in the fridge, and enjoy a ready-to-eat meal that stays bright and flavorful.
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
