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–+ servings
Divorce Salad

Divorce Salad: A Flavorful Make-Ahead Meal for Busy Days

Divorce Salad is a hearty, flavorful dish perfect for meal prep, packed with chickpeas, black beans, fresh veggies, and a zesty dressing.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 can Chickpeas (canned) Rinse to reduce sodium
  • 1 can Black Beans (canned) Rinse well before use
For the Dressing
  • 1/4 cup Olive Oil Use extra virgin for best flavor
  • 2 tbsp Red Wine Vinegar Provides a tangy kick
  • 1 tsp Dried Oregano Key flavor agent
  • 1/2 tsp Salt Essential seasoning
  • 1/2 tsp Pepper Essential seasoning
For the Flavor & Crunch
  • 1 small Red Onion Thinly sliced
  • 1 cup Feta Cheese Crumbled; swap for goat cheese or sharp cheddar if desired
  • 1/4 cup Fresh Parsley Chopped finely

Equipment

  • Mixing Bowl
  • whisk
  • Airtight Container

Method
 

Preparation
  1. Rinse and drain the canned chickpeas and black beans under cold water and pat dry gently.
  2. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until smooth.
  3. In a large mixing bowl, combine the chickpeas and black beans.
  4. Pour the dressing over the beans and gently toss to coat evenly.
  5. Fold in the sliced red onion, crumbled feta, and chopped parsley. Mix until well combined.
  6. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 42gProtein: 12gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 400mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 150mgIron: 4mg

Notes

Serve with a sprinkle of additional feta for extra creaminess. Store in an airtight container in the fridge for up to 3-4 days.

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