Description
A refreshing and colorful salad made with chickpeas and black beans, enhanced with a zesty dressing and fresh toppings.
Ingredients
Scale
- 425 g canned chickpeas, rinsed and drained
- 425 g canned black beans, rinsed and drained
- 60 ml olive oil
- 30 ml red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 red onion, thinly sliced
- 150 g crumbled feta cheese
- 15 g fresh parsley, chopped
Instructions
- In a large bowl, combine the rinsed and drained chickpeas and black beans.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified.
- Pour the dressing over the beans and toss gently to coat evenly.
- Incorporate thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley into the bowl.
- Toss all ingredients until well combined. Cover and refrigerate for at least 30 minutes to allow flavors to meld; preferably chill for several hours or overnight.
- Serve the salad chilled or at room temperature.
Notes
- For a vegan option, omit the feta cheese or use a plant-based alternative.
- This salad tastes even better the next day as the flavors continue to develop.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 5 mg