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A robust, protein-packed salad combining garbanzo and dark kidney beans with crisp cucumbers, sun-dried tomatoes, and a sharp herbaceous red wine vinaigrette. Perfect for meal prep as the flavors deepen over time.
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In a small glass bowl or measuring cup, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, sea salt, and black pepper until completely emulsified.
In a large mixing bowl, combine the drained chickpeas, dark red kidney beans, diced cucumber, diced bell pepper, chopped sun-dried tomatoes, halved olives, and minced red onion.
Pour the prepared vinaigrette over the bean and vegetable mixture. Toss thoroughly with a large spoon until everything is evenly coated.
Gently fold in the crumbled feta cheese and chopped flat-leaf parsley, taking care not to over-mix so the feta stays in distinct pieces.
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the complex flavors to marry.
This salad keeps exceptionally well in an airtight container in the refrigerator for up to 4 to 5 days. For a vegan-friendly version, simply omit the feta cheese or swap it for a plant-based alternative.
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