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
- Combine rinsed chickpeas and black beans in a large bowl.
- Whisk together olive oil, red wine vinegar, oregano, salt, and black pepper. Pour over beans and toss.
- Add sliced red onion, feta, and parsley. Gently toss until combined.
- Cover and refrigerate for at least 30 minutes; best if chilled several hours or overnight.
- Serve cold or at room temperature.
Notes
- Store in an airtight container in the refrigerator for 3-4 days.
- Add diced bell peppers or cucumbers for extra crunch.
- Adjust red onion quantity to taste.
- Substitute feta with goat cheese or sharp cheddar if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 25 mg