Ingredients
Equipment
Method
- Prepare the beans: Rinse the chickpeas and black beans under cold water in a colander until the water runs clear. Drain them thoroughly to remove excess sodium and starch.1 can (425g) chickpeas, 1 can (425g) black beans
- Create the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper. Whisk until the mixture is emulsified and looks slightly cloudy.60 ml extra virgin olive oil, 30 ml red wine vinegar, 1 tsp dried oregano, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper
- Combine base ingredients: Place the beans in a large mixing bowl and pour the dressing over them while they are still slightly damp from rinsing, which helps them absorb the vinaigrette.1 can (425g) chickpeas, 1 can (425g) black beans
- Add the finishing touches: Scatter the sliced red onion, crumbled feta, and chopped parsley over the beans. Use a rubber spatula to gently fold the ingredients together without crushing the beans.1/2 medium red onion, 200 g feta cheese, 15 g fresh parsley
- Marinate: Cover the bowl and refrigerate for at least 30 minutes. For the best results, let the salad sit overnight to allow the flavors to fully develop and the onions to mellow.
Notes
Store the salad in an airtight container in the refrigerator for 3 to 5 days, as the flavors meld over time. Do not freeze this dish, as the beans will become mushy and the feta will lose its texture.
