Save I first threw this together during one of those chaotic weeks when cooking felt like just another item on an overwhelming to-do list. The name makes me laugh every time, but there is something genuinely satisfying about tossing a bunch of pantry cans into a bowl and having it taste like you actually tried. My roommate walked in, eyeing the colorful mixture suspiciously, then went back for thirds.
Last summer I brought this to a potluck where everyone else had spent hours on elaborate dishes. Within ten minutes, my unassuming bean bowl was empty, and three people had asked for the recipe. Sometimes the simplest food hits the hardest.
Ingredients
- Chickpeas: These creamy little beans are the hearty backbone that keeps you satisfied hours later
- Black beans: They add beautiful contrast and a meaty texture that makes every bite interesting
- Red wine vinegar: The acid cuts through the richness of the beans and feta, brightening everything up
- Dried oregano: Do not skip this, it is what gives the salad its Mediterranean soul
- Red onion: Thinly sliced brings just enough bite without overwhelming your palate
- Feta cheese: Salty and creamy, it ties all the humble ingredients into something special
- Fresh parsley: Adds a pop of color and freshness that makes the whole bowl taste alive
Instructions
- Rinse your beans until the water runs clear:
- Give those cans a thorough rinse under cold water to remove the starchy liquid and any metallic taste
- Whisk together your dressing:
- Combine olive oil, red wine vinegar, oregano, salt, and pepper until the mixture looks silky and emulsified
- Dress the beans while they are still damp:
- Pour the dressing over the beans and toss gently, letting the flavors start to penetrate immediately
- Add the crunch and creaminess:
- Fold in the sliced red onion, crumbled feta, and fresh parsley until everything is beautifully distributed
- Walk away for at least 30 minutes:
- Cover the bowl and let it hang out in the refrigerator because this salad needs time to become itself
Save My sister texts me every single time she makes this, usually a photo of an empty container with the caption help me. That is when you know a recipe has staying power.
Make It Your Own
I have tried countless variations over the years, but the best ones come from whatever needs using up in the crisper drawer. The beauty is in its flexibility.
Serving Suggestions
Sometimes I scoop it onto greens, sometimes I eat it straight from the bowl with a spoon. Both ways are completely valid and delicious.
Storage Wisdom
This salad keeps beautifully and actually tastes better on day three than it did on day one. The flavors have time to really get to know each other.
- Use a glass container if you have one, the onion smell can linger in plastic
- Give it a good stir before serving, as the dressing settles at the bottom
- If the beans seem dry after a few days, a splash of vinegar brings everything back to life
Save Some recipes are about technique and precision, but this one is about trusting that simple ingredients treated with respect can become something extraordinary.
Recipe FAQ
- → Why is it called Divorce Salad?
The name suggests this easy, portable dish works well for single households or meal prep situations. It keeps exceptionally well, making it practical for grab-and-go meals without daily cooking.
- → How long should I chill Divorce Salad before serving?
Refrigerate for at least 30 minutes to meld flavors, but several hours or overnight yields the best results. The beans absorb the dressing and the onions mellow beautifully during chilling time.
- → Can I make Divorce Salad vegan?
Substitute the feta cheese with vegan feta alternatives or add diced avocado for creaminess. The beans and vegetables provide plenty of substance without dairy.
- → What vegetables can I add to Divorce Salad?
Diced bell peppers, cucumbers, cherry tomatoes, or shredded carrots work well. Keep pieces uniform in size for consistent texture and easy eating.
- → How long does Divorce Salad keep in the refrigerator?
Store in an airtight container for 3-4 days. The beans hold their texture well and flavors continue developing, making it an excellent make-ahead option for lunches.