Description
A make-ahead bean salad with feta, herbs, and a tangy dressing that tastes better after chilling.
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
- Combine chickpeas and black beans in a large bowl
- Whisk olive oil, red wine vinegar, oregano, salt, and black pepper in a small bowl
- Pour dressing over beans and toss to coat
- Add red onion, feta, and parsley
- Gently toss until combined
- Cover and refrigerate for at least 30 minutes
- Serve cold or at room temperature
Notes
- Store in an airtight container for up to 4 days
- Add bell peppers or cucumbers for extra crunch
- Adjust red onion to taste
- Goat cheese or sharp cheddar can replace feta
- Prep Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 25mg