Mediterranean Bean and Feta Salad (Print Version)

Marinated bean salad with feta, onions, and herbs in a tangy dressing. Meal-prep friendly and flavors improve over time.

# Ingredient List:

→ Beans

01 - 1 (15-ounce) can chickpeas, rinsed and drained
02 - 1 (15-ounce) can black beans, rinsed and drained

→ Dressing

03 - 1/4 cup olive oil
04 - 2 tablespoons red wine vinegar
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Vegetables & Cheese

08 - 1/2 red onion, thinly sliced
09 - 1 cup crumbled feta cheese
10 - 1/4 cup chopped fresh parsley

# How to Make:

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 - Add the thinly sliced red onion, crumbled feta, and chopped parsley to the bean mixture.
05 - Gently toss everything until well combined and evenly distributed.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld. For optimal flavor development, chill for several hours or overnight.
07 - Serve cold or at room temperature as a main dish or side.

# Expert Advice:

01 -
  • The flavors somehow taste better on day three, making it the ultimate meal prep secret weapon
  • You can assemble everything in under fifteen minutes with ingredients already sitting in your pantry
02 -
  • The onions will seem overwhelmingly sharp at first but they mellow beautifully after a few hours in the dressing
  • This salad actually improves after sitting for a day or two, so do not be afraid to make it ahead
03 -
  • Use a vegetable peeler to shave the red onion into paper thin ribbons instead of slicing it for a more delicate texture
  • Double the dressing if you plan to keep this for more than three days because the beans really soak it up
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