Divorce Salad: Unbelievable Flavor in 3 Days of Bliss

There’s something about a salad that can be so rejuvenating, almost like a breath of fresh air after a long day. I first stumbled upon this zesty creation during a potluck a few years back. Its quirky name, "Divorce Salad," caught everyone’s attention—it almost felt like an inside joke. But once you taste this whimsical medley of flavors, you realize it’s really about celebrating the good times, finding a spark of joy, and embodying the freedom of new beginnings. And let me tell you, it’s not just a salad; it’s a revelation waiting to happen!

What makes this recipe special

So why would you want to dive into this delightful bowl of goodness? This salad strikes the perfect balance between hearty and refreshing. Chickpeas and black beans offer a hefty protein punch while keeping things light. The olive oil and red wine vinegar dressing adds a luscious note, highlighted beautifully by the zing of red onions and the creamy embrace of feta cheese. It’s a gorgeous harmony of textures and tastes that just makes you want to dive right in.

Plus, the flavors get more magical as they marinate! You can prep it ahead—let it chill for a few hours or even overnight, allowing those ingredients to flirt and dance together. It’s the ideal make-ahead dish for busy weeks or social gatherings. Trust me: your taste buds will thank you, and you might even find yourself declaring your own freedom with every forkful.

Gather these ingredients

Here’s what you’ll need to whip up this vibrant dish:

• Chickpeas: One (15-ounce) can, rinsed and drained. These lovely legumes are our base and bring creaminess and great protein.
• Black Beans: One (15-ounce) can, rinsed and drained. They add depth to the dish and a unique earthiness that complements the chickpeas perfectly.
• Olive Oil: 1/4 cup. Use a good, quality extra virgin olive oil; it dresses the salad and brings a rich flavor that wraps everything together splendidly.
• Red Wine Vinegar: 2 tablespoons. This vinegar adds a lovely tang that brightens up all the ingredients, like a dash of sunshine.
• Dried Oregano: 1 teaspoon. For an herbaceous note that adds a punch of flavor; it’s the magic dust in the dressing!
• Salt: 1/2 teaspoon. Just enough to elevate all the flavors without stealing the spotlight.
• Black Pepper: 1/4 teaspoon. Freshly cracked is best; it adds a subtle spice that rounds out the flavor profile.
• Red Onion: 1/2, thinly sliced. This adds a bite and a bit of crunch—don’t shy away from the onions; they bring a lot to the party!
• Feta Cheese: 1 cup, crumbled. The creamy, tangy indulgence that ties everything together. Feel free to swap with goat cheese if you’re feeling adventurous.
• Fresh Parsley: 1/4 cup, chopped. For that finishing touch—a pop of color, freshness, and a dash of herbal brightness that whispers, “I’m here for a good time!”

How this recipe comes together

Ready to bring it to life? Here’s a step-by-step guide to creating this vibrant salad:

1. In a large bowl, combine the rinsed and drained chickpeas and black beans. This is your hearty base!
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper. Make sure it’s mixed really well—this dressing is where the magic starts!
3. Pour that beautiful dressing over the beans, giving everything a gentle toss to coat evenly.
4. Add the thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley to the mix.
5. Gently toss all the ingredients together. Be careful not to crush the beans—think of it as a dance, not a stomp!
6. Now comes the hard part: cover the bowl and refrigerate it for at least 30 minutes. For best results, chill it for several hours or overnight. This is where all the flavor melding happens!
7. When you’re ready to serve, take it out and enjoy this cold or at room temperature.

Best way to enjoy it

This salad offers versatility galore! Serve it as a stand-alone main or as a delightful side dish. It pairs beautifully with grilled chicken or shrimp, adding a burst of flavor on the side. Or perhaps enjoy it alongside some crusty bread for a satisfying vegetarian meal.

If you have guests, consider presenting it in a beautiful glass bowl—let those colors shine! Drizzle a little extra olive oil on top right before serving to catch everyone’s eye and entice those taste buds.

Keeping leftovers fresh

Did you make more than you can handle? No worries! This salad keeps beautifully in the fridge for up to 4 days. Just be sure to keep the lid on tight to preserve its freshness and prevent it from absorbing any funky fridge odors.

If you think you’ll have leftovers past that, consider portioning individual servings for quick lunches during your busy week. It also lends itself well to freezing, though the texture once thawed may differ slightly, particularly the parsley and onion.

Helpful cooking tips

• Swap It Up: Feel free to get creative! Throw in some diced bell peppers, corn, or even avocado for an added twist.
• Herbal Enhancements: Fresh herbs take this dish to the next level. Fresh dill or mint could give it a completely different vibe—ideal for summertime!
• Rinse and Drain: Rinsing your beans helps to reduce sodium and also makes your salad less watery. Be thorough, my friend!

Creative Twists

Want to elevate this recipe even more? Consider these flavor swaps:

• Add Spices: A dash of cumin or chili powder could add a subtle kick.
• Different Beans: Feel free to substitute kidney beans or pinto beans based on what you have on hand.
• Nutty Crunch: Toss in some toasted almonds or sunflower seeds to add a delightful crunch.

Ingredients list

• 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
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 red onion, thinly sliced
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Step-by-step instructions

1. In a large bowl, combine the rinsed and drained chickpeas and black beans.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
3. Pour the dressing over the beans and toss to coat evenly.
4. Add the thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley to the bowl.
5. Gently toss all ingredients together until well combined.
6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld, ideally for a few hours or overnight.
7. Serve cold or at room temperature.

Your questions answered

• Can I make this salad in advance? Absolutely! It’s best made ahead of time. Aim for a few hours to overnight for optimal flavor.
• What can I serve with it? It pairs beautifully with grilled meats, or simply enjoy it on its own. Fresh baguette or pita is a great accompaniment!
• How long will leftovers keep? In the fridge, it’s good for up to four days, covered tightly.
• Can I add other ingredients? For sure! Feel free to add other beans, chopped bell pepper, or even sweet corn.
• Is it gluten-free? Yes, this salad is naturally gluten-free, making it a great option for those with dietary restrictions.

Enjoying this salad is not just about nourishment; it’s about relishing flavors, textures, and a sense of togetherness. Dive in, make it your own and savor every bite. I can’t wait to hear how yours turns out! Try it, twist it, and share your experiences—your culinary adventure awaits!

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Divorce Salad: Unbelievable Flavor in 3 Days of Bliss

Cooking Method: Mixing Courses: Appetizer, Lunch, Side Dish Recipe Keys: Cold Gluten Free High Protein Quick Meals Vegetarian Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 36 mins Rest Time 30 mins Total Time 1 hr 21 mins

Servings: 4 Estimated Cost: $ 10 Calories: 350

Best Season: Suitable throughout the year

Description

This Divorce Salad combines chickpeas and black beans with a tangy olive oil and red wine vinegar dressing, complemented by feta cheese and fresh herbs for a vibrant dish perfect for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 can (15-ounce) chickpeas (rinsed and drained)
• 1 can (15-ounce) black beans (rinsed and drained)
• ¹⁄₄ cup olive oil (preferably extra virgin)
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon black pepper (freshly cracked)
• ¹⁄₂ red onion (thinly sliced)
• 1 cup feta cheese (crumbled)
• ¹⁄₄ cup fresh parsley (chopped)

Instructions

1. In a large bowl, combine the rinsed and drained chickpeas and black beans.
   Mark as complete
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
   Mark as complete
3. Pour the dressing over the beans and toss to coat evenly.
   Mark as complete
4. Add the thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley to the bowl.
   Mark as complete
5. Gently toss all ingredients together until well combined.
   Be careful not to crush the beans; treat them gently.
   Mark as complete
6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld, ideally for a few hours or overnight.
   Mark as complete
7. Serve cold or at room temperature.
   Consider adding a drizzle of olive oil before serving.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 3g15%

Trans Fat 0g

Cholesterol 10mg4%

Sodium 500mg21%

Potassium 600mg18%

Total Carbohydrate 35g12%

Dietary Fiber 10g40%

Sugars 4g

Protein 15g30%

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Vitamin A 8 IU

Vitamin C 15 mg

Calcium 200 mg

Iron 3 mg

Vitamin K 15 mcg

Thiamin 0.2 mg

Riboflavin 0.1 mg

Niacin 1 mg

Vitamin B6 0.15 mg

Folate 100 mcg

Phosphorus 150 mg

Magnesium 40 mg

Zinc 1 mg

Selenium 5 mcg

Copper 0.2 mg

Manganese 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a different twist, consider adding diced bell peppers or corn.

Keywords: salad, chickpeas, black beans, feta, vegetarian, party dish