This salad is everything you want when you need a make-ahead, no-fuss dish with bright Mediterranean flavor and substantial staying power. Chickpeas and black beans are tossed in a simple red-wine-vinegar and olive-oil dressing, folded with red onion, salty feta, and fresh parsley — then chilled until the flavors marry. It’s perfect for potlucks, weeknight dinners, or when you want a healthy, protein-rich side. If you enjoy bold herb flavors in pantry-friendly recipes, you might also like this helpful BBQ seasoning guide for building layers of flavor from simple ingredients.
Why you’ll love this dish
This salad checks a lot of practical boxes: minimal hands-on time, inexpensive pantry staples, and flavor that improves after chilling. The chickpeas add creaminess while black beans bring a firmer bite and a hint of earthiness — together they give the salad substance so it can stand in for a light main on busy days.
“I made this for a weekend gathering and everyone went back for seconds — bright, salty, and easy.” — a home cook
Perfect occasions:
- Weeknight meal prep (make ahead and eat across several days)
- Office lunches or potlucks
- As a cooling side at summer BBQs or picnics
The cooking process explained
This recipe is mainly assembly and a short resting time. Rinse and drain canned beans to remove the canning liquid and reduce sodium. Whisk a basic vinaigrette, toss with the beans, and add the onion, feta, and parsley. The most important step is the chill: letting the salad rest for at least 30 minutes — ideally several hours or overnight — lets the dressing penetrate the beans and softens the raw onion’s bite.
What you’ll need
- 1 (15-ounce) can chickpeas, rinsed and drained (rinse thoroughly to remove excess starch and sodium)
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup olive oil (extra-virgin for best flavor)
- 2 tablespoons red wine vinegar (or lemon juice for a brighter twist)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon salt (adjust to taste; feta adds salt too)
- 1/4 teaspoon black pepper
- 1/2 red onion, thinly sliced (soak briefly in cold water if you prefer milder onion)
- 1 cup crumbled feta cheese (use vegan feta to make this dairy-free)
- 1/4 cup chopped fresh parsley (flat-leaf preferred)
Ingredient notes and substitutions:
- Swap chickpeas for cannellini or great northern beans for a softer texture.
- For a vegan version, omit feta or use a plant-based crumbled cheese.
- Add a pinch of crushed red pepper if you like a subtle heat.
Step-by-step instructions
- In a large bowl, combine the rinsed and drained chickpeas and black beans. Pat them slightly dry with paper towels if they’re very wet.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified. Taste and adjust acidity or salt.
- Pour the dressing over the beans and toss until evenly coated.
- Add the thinly sliced red onion, crumbled feta, and chopped parsley to the bowl.
- Gently toss everything to combine, taking care not to mash the beans.
- Cover and refrigerate for at least 30 minutes. For best flavor, chill for a few hours or overnight. Serve chilled or at room temperature.
Best ways to enjoy it
This salad is flexible — serve it as a side, a main, or a topping. Spoon it over mixed greens, fill pita pockets for a quick lunch, or use it as a hearty grain bowl topper with quinoa or farro. It’s also an excellent complement to grilled meats and fish. For a sweet finish after this savory, herby dish, serve a simple dessert such as a classic saltine cracker toffee recipe for contrast.
Storage and reheating tips
- Refrigeration: Store in an airtight container for 3–4 days. The salad keeps well because the beans hold their texture and the dressing preserves the vegetables.
- Freezing: Not recommended once combined with feta and onion — the cheese can turn grainy and onions become watery. If you want to freeze components, freeze plain rinsed beans (without dressing) and thaw before dressing.
- Reheating: Serve cold or at room temperature. If you prefer it warmer, let it sit at room temperature for 20–30 minutes before serving; do not microwave with feta if you want to preserve texture.
Food safety tip: Discard leftovers that have been sitting at room temperature for more than 2 hours (1 hour if it’s hot outside above 90°F).
Helpful cooking tips
- Rinse well: Properly rinsing canned beans reduces metallic or canned flavors and excess sodium.
- Dry the beans slightly: Patting them dry helps the dressing cling better.
- Adjust acidity: If the salad tastes flat after chilling, stir in a splash more red wine vinegar or a squeeze of lemon before serving.
- Onion milder: If raw red onion is too sharp, soak the slices in ice water for 10 minutes, then drain.
- Cheese timing: If prepping far ahead, add feta just before serving to keep it from softening too much.
Creative twists
- Mediterranean boost: Add halved cherry tomatoes, cucumber, and kalamata olives.
- Southwest spin: Swap parsley for cilantro, add corn, diced red pepper, cumin, and smoked paprika.
- Protein upgrade: Stir in chopped grilled chicken or flaked salmon for a heartier main.
- Pantry-only version: Use less onion and more herbs if fresh parsley isn’t available; capers make a good briny stand-in.
- Vegan option: Replace feta with marinated tofu crumbles or a store-bought vegan feta.
Common questions
Q: How long does it take to make this salad?
A: Active time is about 10–15 minutes. Chill time is at least 30 minutes; for best flavor allow a few hours or overnight.
Q: Can I use dried beans instead of canned?
A: Yes. Cook dried chickpeas and black beans until tender, cool, and then proceed. Using home-cooked beans gives the best texture but adds the beans’ cooking time (several hours including soaking/cooking).
Q: Is this salad gluten-free and healthy?
A: Yes — with the basic ingredients it’s gluten-free and high in protein and fiber. To keep sodium lower, rinse beans thoroughly and choose a low-sodium feta or reduce added salt.
Q: Can I make this the day before?
A: Absolutely. It often tastes better the next day after the flavors meld. Add extra parsley right before serving for brightness if it’s been stored overnight.
Q: Will the feta make the salad soggy over time?
A: Feta can soften but won’t usually make the salad soggy. If storing for several days, consider adding some crumbled feta just before serving for a fresher texture.
Q: What if I don’t like red onion?
A: Substitute with green onions for milder flavor or omit and add diced celery for crunch.
Mediterranean Chickpea and Black Bean Salad
Ingredients
Beans and Dressing
- 1 15-ounce can chickpeas, rinsed and drained Rinse thoroughly to remove excess starch and sodium.
- 1 15-ounce can black beans, rinsed and drained Rinse thoroughly to remove excess starch and sodium.
- 1/4 cup olive oil Extra-virgin for best flavor.
- 2 tablespoons red wine vinegar Or lemon juice for a brighter twist.
- 1 teaspoon dried oregano Or 1 tablespoon fresh, chopped.
- 1/2 teaspoon salt Adjust to taste; feta adds salt too.
- 1/4 teaspoon black pepper
Salad Ingredients
- 1/2 medium red onion, thinly sliced Soak briefly in cold water if you prefer milder onion.
- 1 cup crumbled feta cheese Use vegan feta to make this dairy-free.
- 1/4 cup chopped fresh parsley Flat-leaf preferred.
Instructions
Preparation
- In a large bowl, combine the rinsed and drained chickpeas and black beans. Pat them slightly dry with paper towels if they’re very wet.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified. Taste and adjust acidity or salt.
- Pour the dressing over the beans and toss until evenly coated.
- Add the thinly sliced red onion, crumbled feta, and chopped parsley to the bowl.
- Gently toss everything to combine, taking care not to mash the beans.
Chilling
- Cover and refrigerate for at least 30 minutes. For best flavor, chill for a few hours or overnight. Serve chilled or at room temperature.