Colorful Mediterranean-style bean salad with feta, herbs, and tangy dressing. Ideal for meal prep and lunches.
# What you need:
→ 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 It:
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. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
