Chickpeas black beans salad (Printable Version)
A zesty salad combining chickpeas, black beans, feta, onion, and parsley tossed in red wine vinaigrette.
# Ingredients Required:
→ Legumes
01 -
425 g canned chickpeas, rinsed and drained
02 -
425 g canned black beans, rinsed and drained
→ Dressing
03 -
60 ml olive oil
04 -
30 ml red wine vinegar
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
→ Additional ingredients
08 -
1/2 red onion, thinly sliced
09 -
150 g crumbled feta cheese
10 -
15 g fresh parsley, chopped
# Guide to Cooking:
01 -
In a large bowl, combine the rinsed and drained chickpeas and black beans.
02 -
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified.
03 -
Pour the dressing over the beans and toss gently to coat evenly.
04 -
Incorporate thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley into the bowl.
05 -
Toss all ingredients until well combined. Cover and refrigerate for at least 30 minutes to allow flavors to meld; preferably chill for several hours or overnight.
06 -
Serve the salad chilled or at room temperature.
# Extra Suggestions:
01 -
Allowing the salad to rest refrigerated enhances flavor integration.