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
- 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