Can I make this recipe ahead of time?

Yes. I often prepare it in the morning or the night before. Let it sit in the fridge for at least 30 minutes so the flavors marry. Add a splash of fresh vinegar or olive oil before serving if it seems dull.

Is this salad kid-friendly?

Absolutely. Kids like the beans because they are soft, and the feta adds a mild, creamy flavor. If your children dislike raw onion, slice the onion thinly and soak it in cold water for five minutes, then drain.

Can I use dried beans instead of canned?

Yes. Cook dried beans until tender, cool them, and then follow the recipe. Dried beans can have better texture, but canned beans save time. If you use canned, rinsing is important to remove excess sodium.

How long will this salad keep in the fridge?

Up to 4 days in an airtight container. Flavors will deepen, and you may need to freshen with a little oil or vinegar before serving.

Is this salad gluten-free?

Yes. The base ingredients are naturally gluten-free. If you pair it with bread or grains, choose gluten-free options as needed.

How To Make Easy Divorce Salad 2026

Name: Divorce Salad
Prep time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 15-ounce can chickpeas, rinsed and drained; 1 15-ounce can black beans, rinsed and drained; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley; 1/2 red onion, thinly sliced; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

A simple and bright salad made with beans, feta, and fresh herbs that brings people together and tastes better the next day.

Ingredients

1 15-ounce can chickpeas, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/2 red onion, thinly sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Open the cans. Use a can opener and pour the chickpeas and black beans into a colander. Rinse well under cold water. Shake off extra moisture.
Slice the red onion. Use a sharp knife. Thin slices soften quickly and give a sweet bite. Soak in cold water for milder flavor if desired.
Chop the parsley. Pull off the leaves and roughly chop.
Measure and crumble the feta if needed.
Whisk the dressing. In a small bowl or jar, combine olive oil, red wine vinegar, oregano, salt, and pepper. Adjust seasoning as needed.
Combine beans and onion. Transfer rinsed beans to a large mixing bowl. Add red onion and parsley. Toss gently.
Add feta and dressing. Sprinkle feta over the bowl, drizzle with dressing, and toss to combine.
Taste and adjust seasoning if needed, then chill for at least 30 minutes if preferred.
Transfer to serving dish and garnish with parsley.

Notes

This salad is great for meal prep and tastes even better the next day. It pairs well with grilled meats or can be served on its own.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Mediterranean