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Chickpea Black Bean Salad Recipe

ByCaroline
Jump to Recipe· 4.9 from 45 reviews

If you’re craving a salad that’s bursting with flavor, hearty enough to satisfy your hunger, and ridiculously easy to throw together, you’re going to love this Chickpea Black Bean Salad Recipe. It’s one of those dishes that kinda sneaks up on you with how delicious it is—and it only gets better after a little time in the fridge. Trust me, this recipe is fan-freaking-tastic, and I can’t wait to share it with you!

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Why This Recipe Works

  • Simple Ingredients, Bold Flavors: Combining chickpeas and black beans with tangy red wine vinegar and oregano makes every bite pop with flavor.
  • No-Cook, Quick Prep: Perfect for those days when you want something healthy but don’t want to heat up the kitchen.
  • Make-Ahead Friendly: Flavor actually improves if you let it chill overnight, making it ideal for meal prepping.
  • Versatile & Customizable: You can easily tweak it with extra veggies or swap out the feta for your favorite cheese.
Chickpea Black Bean Salad, healthy bean salad, easy vegetarian salad, no-cook chickpea salad, protein-packed bean salad - A close-up view of a white bowl filled with a colorful chickpea salad, showing roughly three layers. The bottom layer consists of smooth, round pale beige chickpeas mixed with dark purple olives. The middle layer has bright green chopped leaves, likely parsley, scattered throughout. The top layer is dotted with small white cheese crumbles and chopped purple-red onions, adding texture and vibrant color contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Chickpea Black Bean Salad Recipe comes together with simple pantry staples that transform into a balanced, flavorful meal. Each ingredient plays a role to add texture, taste, and freshness, so shopping for the right ones really amps up the final dish.

Chickpea Black Bean Salad, healthy bean salad, easy vegetarian salad, no-cook chickpea salad, protein-packed bean salad - Flat lay of a small white ceramic bowl of rinsed and drained chickpeas, a small white ceramic bowl of rinsed and drained black beans, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of deep red wine vinegar, a small white ceramic bowl with dried oregano, a small white ceramic bowl with salt, a small white ceramic bowl with black pepper, half a fresh red onion thinly sliced, a small white ceramic bowl of crumbled fresh white feta cheese, a small white ceramic bowl of chopped fresh green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chickpeas: Creamy with a slight nutty flavor, they add protein and bulk to keep you full.
  • Black Beans: Their earthiness pairs beautifully with chickpeas and brings a contrasting texture.
  • Olive Oil: Adds richness and helps marry all the flavors with a silky finish.
  • Red Wine Vinegar: Gives a bright tang that wakes up your taste buds without overpowering the beans.
  • Dried Oregano: Offers a subtle herbaceous note that complements the vinegar and beans perfectly.
  • Salt & Black Pepper: Essential for seasoning and balancing the overall taste.
  • Red Onion: Thin slices offer a sharp crunch and just the right bit of bite.
  • Feta Cheese: Adds creamy saltiness and a lovely crumbly texture that makes this salad special.
  • Fresh Parsley: Brightens everything up with its fresh, slightly peppery flavor.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Chickpea Black Bean Salad Recipe is how flexible it is. I often cook it “as is” because it’s so delightful—but I know you might want to mix things up, so here are some ideas to make this salad your own.

  • Variation: Adding diced bell peppers or cucumbers gives it a fresh crunch. I sometimes toss in some cherry tomatoes for a juicy burst.
  • Veggie Boost: For extra nutrients, try throwing in some shredded carrots or chopped celery. It turns this salad into a veggie festival.
  • Dairy-Free: Swap feta for a sprinkle of toasted nuts or seeds if you want to keep it vegan or just avoid dairy.
  • More Heat: If you like a little kick, a pinch of cayenne or a few chopped jalapeños work wonders without stealing the show.

Step-by-Step: How I Make Chickpea Black Bean Salad Recipe

Step 1: Prep Your Beans

Start by opening your cans of chickpeas and black beans. Rinse them thoroughly under cold water and drain well. This rinse removes the canning liquid, which can be a bit salty or metallic, so your salad tastes fresh and bright. Using pre-cooked canned beans saves so much time—I don’t even bother cooking dried beans for this salad anymore.

Step 2: Whisk Up the Dressing

In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper. The vinegar gives that zing, while oregano adds a warm, herby backdrop. Make sure you taste the dressing before adding it to your beans—you want a good balance of tang and savory.

Step 3: Combine & Toss

Pour the dressing over the chickpeas and black beans. Toss until everything is evenly coated—this step is key for making sure every bite sings with flavor. Then, add the thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley. Gently toss one last time, so nothing gets crushed.

Step 4: Chill and Let It Marinate

Cover your bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes. Honestly, I prefer letting it sit for a few hours or overnight because the flavors really harmonize and deepen. This makes it a fantastic dish to prepare ahead for a busy day.

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Tips from My Kitchen

  • Don’t Skip the Chilling: Letting the salad marinate really mellows the onions and lets the flavors blend. I always make mine the night before if I can.
  • Slice Onions Thinly: Thick chunks can be too strong; thin slices soften nicely in the dressing and provide a subtle crunch.
  • Use Good Olive Oil: Since olive oil is a star ingredient here, using quality oil adds richness and depth you’ll notice in every bite.
  • Feta Choices Matter: Crumbled feta can be salty; if you feel it’s overpowering, rinse lightly or cut back on salt in the dressing.

How to Serve Chickpea Black Bean Salad Recipe

Chickpea Black Bean Salad, healthy bean salad, easy vegetarian salad, no-cook chickpea salad, protein-packed bean salad - A white bowl filled with a salad showing three main layers: the bottom layer is a mix of beige chickpeas and dark red kidney beans; the middle layer includes large pieces of purple-red onion; the top layer is sprinkled with white crumbled cheese and small bits of bright green parsley, all mixed with visible black pepper and seasoning specks. The salad looks fresh and colorful, sitting on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle extra fresh parsley on top just before serving to brighten the presentation and flavor. Sometimes, I add a few lemon wedges on the side for an optional citrus squeeze, which adds a lively freshness. If I’m feeling fancy, some toasted pumpkin seeds bring a nutty crunch that’s pretty irresistible.

Side Dishes

This salad pairs amazingly with grilled chicken or fish for a light dinner. I also love serving it alongside warm pita bread or tortilla chips for a casual lunch. And if you’re vegetarian or vegan (just swap the cheese), it’s perfect with roasted veggies or a quinoa bowl.

Creative Ways to Present

For parties, I’ve served this salad in hollowed-out bell peppers or avocado halves—it really impresses guests and makes the salad look extra special. Layering it in mason jars is another fun idea, especially for picnics or grab-and-go lunches.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge, and they’ll keep well for 3-4 days. I always find that the flavors actually deepen over time, so don’t be afraid to make a big batch. Just make sure to give it a gentle stir before serving again.

Freezing

I don’t usually freeze this salad because the fresh ingredients like feta and onions can change texture when thawed. For best results, enjoy it fresh or refrigerated within a few days.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you want to take the chill off, just let it sit out for 15 minutes before digging in.

FAQs

  1. Can I make the Chickpea Black Bean Salad Recipe ahead of time?

    Absolutely! In fact, the salad tastes even better after it sits for a few hours or overnight in the fridge because the flavors meld beautifully. Just cover it tightly and refrigerate.

  2. Is this Chickpea Black Bean Salad Recipe vegan-friendly?

    To make it vegan, simply omit the feta cheese or substitute with a vegan cheese alternative or toasted nuts and seeds for some texture and flavor.

  3. What can I add to make the salad more filling?

    You can add diced avocado, roasted sweet potatoes, or quinoa to boost the protein and fiber content, making it a more substantial meal.

  4. Can I use dried beans instead of canned?

    You can! Just soak and cook your chickpeas and black beans ahead of time, then cool them before assembling the salad. Using canned beans simply speeds up the process.

Final Thoughts

This Chickpea Black Bean Salad Recipe has become one of my go-to dishes for busy weeks, lazy weekends, and impromptu gatherings alike. It’s packed with flavor, easy to personalize, and fills you up without weighing you down. I feel confident you’ll have just as much fun making it as I do eating it—and it’s so simple to love! Give it a try and let me know how you jazz it up in your kitchen.

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Chickpea Black Bean Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 45 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian
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Description

Divorce Salad is a vibrant and flavorful bean salad combining chickpeas, black beans, tangy red wine vinegar dressing, crisp red onions, creamy feta cheese, and fresh parsley. This easy, no-cook dish requires minimal prep and improves in flavor after chilling, making it ideal for a refreshing side or light meal.

Ingredients

Beans and Vegetables

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 red onion, thinly sliced
  • 1/4 cup chopped fresh parsley

Dressing

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cheese

  • 1 cup crumbled feta cheese

Instructions

  1. Combine Beans: In a large bowl, combine the rinsed and drained chickpeas and black beans to start the salad base.
  2. Prepare Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well emulsified.
  3. Toss Beans with Dressing: Pour the dressing over the beans and toss gently to coat the beans evenly with the flavorful mixture.
  4. Add Remaining Ingredients: Add the thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley to the bowl with the beans.
  5. Combine Salad: Gently toss all ingredients together until everything is well combined and evenly distributed.
  6. Chill to Meld Flavors: Cover the bowl and place it in the refrigerator for at least 30 minutes to allow the flavors to meld. For best results, chill the salad for a few hours or overnight.
  7. Serve: Serve the salad cold or at room temperature as a refreshing side dish or light meal.

Notes

  • This salad can be stored in an airtight container in the refrigerator for up to 3-4 days, perfect for meal prep.
  • For added crunch and color, add diced bell peppers or cucumbers.
  • Adjust the quantity of red onion to your taste preference.
  • If feta cheese is not available, goat cheese or a sharp cheddar can be good substitutes.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 3 g
  • Sodium: 400 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 7 g
  • Protein: 9 g
  • Cholesterol: 15 mg

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