Description
A bright and simple bean salad featuring chickpeas and black beans, tossed with a tangy olive oil and red wine vinegar dressing, red onion, feta, and parsley.
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 (or lemon juice)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon salt (adjust to taste)
- 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, add the rinsed and drained chickpeas and black beans. Pat them dry if needed.
- In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), oregano, salt, and black pepper until emulsified.
- Pour the dressing over the beans and toss gently to coat.
- Fold in the thinly sliced red onion, crumbled feta, and chopped parsley.
- Cover and refrigerate for at least 30 minutes before serving. Serve chilled or at room temperature.
Notes
This salad holds well in the fridge and flavors intensify over time. Use lemon juice for a brighter vinaigrette or swap feta for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean