Chickpeas Black Beans Salad

This vibrant chickpeas and black beans salad brightens any meal with fresh, wholesome ingredients. It’s perfect for a quick lunch or a light dinner, bringing together protein-packed beans, tangy feta, and a zesty dressing that melds perfectly after a good chill in the fridge.

I stumbled upon this salad during a busy week and now it’s become a regular in my rotation. The combination of creamy feta and the sharp red onion gives it a fresh yet comforting bite that my whole family enjoys.

Ingredients

• Canned chickpeas: 425 grams rinsed and drained to keep the salad creamy yet firm
• Canned black beans: 425 grams rinsed and drained providing a hearty texture and earthy flavor
• Olive oil: 60 milliliters for a rich smooth base in the dressing choose extra virgin for better quality
• Red wine vinegar: 30 milliliters adds sharpness and balances the oil beautifully
• Dried oregano: one teaspoon gives a subtle herbal note reminiscent of Mediterranean flavors
• Salt: half a teaspoon enhances all flavors but can be adjusted to taste
• Black pepper: quarter teaspoon fresh ground offers mild heat without overpowering
• Red onion: half thinly sliced for crunch and a bit of bite that contrasts the creamy cheese
• Crumbled feta cheese: 150 grams brings richness and a salty tang that ties the salad together
• Fresh parsley: 15 grams chopped adds brightness and a fresh pop of color

Instructions

Scoop and Rinse Beans:

Combine the chickpeas and black beans in a large bowl after thoroughly rinsing and draining them to remove any canned liquid taste and to keep the beans firm.

Whisk the Dressing:

In a small bowl whisk together olive oil red wine vinegar dried oregano salt and black pepper until the mixture emulsifies into a smooth dressing that will coat the beans evenly.

Coat the Beans:

Pour the dressing over the chickpeas and black beans. Toss gently but thoroughly to make sure each bean is lightly covered with the flavorful dressing.

Add Fresh Ingredients:

Fold in the thinly sliced red onion crumbled feta cheese and chopped fresh parsley to the bowl. Mix everything carefully so the delicate parsley and creamy feta distribute evenly without becoming mushy.

Chill and Marinate:

Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld. For the best taste allow chilling for several hours or ideally overnight which lets the acidity fully penetrate the beans.

Serve and Enjoy:

This salad can be served chilled straight from the fridge or allowed to sit at room temperature for a few minutes before serving depending on your preference.

Feta cheese is my favorite addition here adding a salty creamy kick that contrasts the beans’ earthiness. I remember making this salad for a summer picnic when a light refreshing dish was just what everyone needed on a warm day. This recipe quickly became a crowd favorite because of its bold yet balanced flavor.

Storage Tips

Store the salad in an airtight container in the refrigerator. It stays fresh for up to four days. Stir gently before serving if the dressing has settled.

Ingredient Substitutions

Try swapping black beans for kidney beans or cannellini beans for a different texture or flavor. Use lemon juice instead of red wine vinegar for a citrusy twist. Replace feta with diced halloumi or goat cheese for a variation in creaminess and tang.

Serving Suggestions

Serve the salad alongside grilled chicken or fish for a complete protein-packed meal. Spoon over mixed greens to add more veggies and variety. Pair with warm pita bread or crusty baguette for a Mediterranean-inspired platter.

Seasonal Adaptations

Add diced cucumber and cherry tomatoes in summer for extra freshness and crunch. Toss in roasted red peppers during colder months for a sweet smoky flavor lift. In spring add fresh mint or basil for herbaceous brightness that complements the beans beautifully.

This vibrant salad is a delicious way to enjoy wholesome ingredients with minimal effort. Perfect for any season or occasion.

FAQs about Recipes

→ Can I make this salad ahead of time?

Yes, chilling the salad for several hours or overnight allows the flavors to meld and intensify.

→ What can I substitute for feta cheese?

Try using goat cheese or a plant-based cheese alternative for a different flavor profile.

→ Is it possible to use dried beans instead of canned?

Absolutely, but be sure to soak and cook dried beans thoroughly before combining.

→ Can I adjust the acidity in the dressing?

Yes, you can increase or decrease the amount of red wine vinegar according to your taste preferences.

→ What herbs work well in this salad besides parsley?

Fresh cilantro, mint, or dill can be great alternatives or additions to fresh parsley.