Ingredients
Scale
- 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
Instructions
- In a large mixing bowl, combine the chickpeas and black beans.
- Drizzle in the olive oil and red wine vinegar, then sprinkle with dried oregano, salt, and black pepper.
- Toss in the thinly sliced red onion, crumbled feta cheese, and fresh parsley.
- Mix everything well to ensure all elements are coated in the dressing.
- Let the salad sit in the refrigerator for at least three hours, or overnight if possible, to allow the flavors to meld beautifully.
Notes
Make it a day ahead for the best flavor; this salad gets better with time. Adjust seasonings to taste and serve chilled.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian