Mediterranean Chickpea and Black Bean Salad
A vibrant make-ahead salad featuring chickpeas and black beans in a tangy vinaigrette with feta and fresh herbs, perfect for potlucks and summer gatherings.
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.
Notes
Store in an airtight container for 3–4 days. For best flavor, consume within the first few days after preparation. Feta can soften, so consider adding some just before serving for a fresher texture.