Save The name always makes people laugh at potlucks, but this bean salad has gotten me through more hectic weeks than I care to count. I first threw it together during a move when my kitchen was half packed in boxes and I needed something that didn't require heat or actual cooking. Now it's the one thing I make every Sunday without fail.
My roommate walked in while I was massaging the dressing into the beans and looked at me like I'd lost my mind. Two days later she texted from work begging for the recipe because her coworkers kept asking what smelled so good. That's when I knew this wasn't just emergency food anymore.
Ingredients
- Chickpeas: These creamy little beans absorb the vinaigrette beautifully and hold their texture even after days in the fridge
- Black beans: They add substance and make this salad filling enough to be a meal on its own
- Olive oil: Use the good stuff here since the flavor really shines through the herbs
- Red wine vinegar: Provides that perfect tangy backbone that cuts through the creamy beans and salty cheese
- Dried oregano: Mediterranean classic that instantly transports you to a Greek island taverna
- Salt and pepper: Essential for waking up all the mild flavors in the beans
- Red onion: Thinly sliced adds crunch and a sharp bite that mellows beautifully as it marinates
- Feta cheese: Salty and creamy little nuggets that make every bite feel indulgent
- Fresh parsley: Brightens everything up and keeps the whole salad tasting fresh despite all the pantry ingredients
Instructions
- Combine the beans:
- Dump both cans into a large bowl after giving them a thorough rinse under cold water until the foam disappears
- Whisk the dressing:
- Mix the oil, vinegar, oregano, salt and pepper in a small bowl until emulsified
- Coat the beans:
- Pour the dressing over the beans and toss gently until every single bean is glistening
- Add the fresh elements:
- Fold in the sliced onion, crumbled feta and chopped parsley being careful not to smash the cheese too much
- Let it rest:
- Cover and refrigerate for at least thirty minutes though overnight is honestly magical
Save Last summer I brought this to a beach picnic and somehow it ended up being the only thing anyone ate. The host called me two days later asking if I'd sell her the recipe because her husband wouldn't stop talking about it.
Make It Your Own
The beauty of this salad is that it's infinitely adaptable based on what you have in your pantry. I've made countless variations depending on what's in season or what needs to get used up before going bad.
Meal Prep Magic
This is the holy grail of make ahead lunches because it actually improves with time unlike most salads that get soggy and sad. I pack it in glass containers on Sunday and eat it happily through Wednesday without getting bored.
Serving Suggestions
While this is perfectly satisfying on its own with a fork straight from the container there are days when I crave something more substantial. It's incredibly versatile and plays well with other dishes.
- Serve over a bed of mixed greens for extra freshness
- Scoop it up with warm pita bread for a more substantial meal
- Top with grilled chicken or chickpeas if you want extra protein
Save Sometimes the simplest recipes are the ones that stick around the longest in your rotation. This one earned its ridiculous name by being there when cooking felt like too much but eating well still mattered.
Recipe FAQs
- → Why is it called Divorce Salad?
The name likely refers to how this salad gets better with time apart—meaning the flavors meld and improve after chilling in the refrigerator for several hours or overnight, much like some relationships benefit from space.
- → How long does this bean salad keep in the refrigerator?
Store in an airtight container in the refrigerator for up to 3–4 days. The beans continue to marinate and become more flavorful over time, making it an excellent make-ahead dish for meal prep or entertaining.
- → Can I make this salad vegan?
Yes! Simply omit the feta cheese or replace it with a vegan feta alternative. You can also add diced avocado or extra vegetables like bell peppers and cucumbers to maintain the satisfying texture and creaminess.
- → What can I serve with this Mediterranean bean salad?
This versatile dish works beautifully as a light lunch on its own, paired with grilled chicken or fish for a complete meal, or served alongside other Mediterranean dishes like hummus, pita bread, and roasted vegetables. It's also perfect for picnics and potlucks.
- → Do I need to cook the beans before making this salad?
No cooking required! Simply rinse and drain canned chickpeas and black beans, then toss them with the dressing and vegetables. The beans are ready to eat straight from the can, making this a quick no-cook preparation perfect for hot days.
- → Can I use dried beans instead of canned?
Absolutely. Cook dried chickpeas and black beans according to package directions until tender, then drain and cool completely before using. Allow about 1.5 cups of cooked beans per 15-ounce can called for in the recipe.