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Protein-Packed Cottage Cheese & Chickpea Salad

A refreshing and filling dish combining creamy cottage cheese and earthy chickpeas, topped with fresh vegetables for a nutritious salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup cottage cheese Use low-fat or full-fat according to preference.
  • 1 can chickpeas, drained and rinsed Canned chickpeas add convenience; alternatively, use cooked dried chickpeas.
  • 1 cup cherry tomatoes, halved Feel free to substitute with other tomatoes if unavailable.
  • 1 cucumber, diced A refreshing addition to the salad.
  • 1/4 cup red onion, finely chopped Soak in cold water to mellow the flavor if needed.
Dressing
  • 2 tablespoons olive oil Extra virgin olive oil is recommended for better flavor.
  • 1 tablespoon lemon juice Freshly squeezed lemon juice is ideal.
  • to taste Salt and pepper Adjust according to preference.
Garnish
  • to taste Fresh parsley Chop and sprinkle for color and flavor.

Method
 

Preparation
  1. Drain and rinse the chickpeas in a colander, wash the cherry tomatoes and cucumber, slice the tomatoes in half, and dice the cucumber.
  2. Finely chop the red onion. Optionally soak it in cold water for 10 minutes to reduce its sharpness.
Mix and Dress Salad
  1. In a large mixing bowl, combine the cottage cheese, chickpeas, cherry tomatoes, cucumber, and red onion. Stir gently to avoid mashing the cottage cheese.
  2. Drizzle the olive oil and lemon juice over the salad, then season with salt and pepper.
Garnish and Serve
  1. Finish with a sprinkle of fresh parsley and serve immediately, or chill for 30 minutes to meld the flavors.

Notes

Substitutions such as avocado for creaminess or olives for added flavor are welcome. Make ahead of time and add parsley just before serving. Store in the fridge for 3-4 days; stir before eating leftovers.