Name: Cottage Cheese and Chickpea Salad Recipe
Prep time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup cottage cheese; 1 can (15 oz) chickpeas, drained and rinsed; 1 cucumber, diced; 1 cup cherry tomatoes, halved; ¼ cup red onion, finely chopped; 2 tablespoons fresh parsley, chopped; 2 tablespoons lemon juice; 1 tablespoon olive oil; Salt, to taste; Pepper, to taste

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Introduction

This Cottage Cheese and Chickpea Salad is a refreshing and nutritious dish that’s perfect for a light lunch or a quick side. Packed with protein and vibrant flavors, it comes together easily and is sure to please your taste buds.

The image shows a white bowl filled with a fresh salad consisting of three main layers. The bottom layer is made of light brown chickpeas, giving a round and smooth texture. On top of that, thin cucumber slices add a green, fresh layer with a mild shine. The next layer is full of soft, white cottage cheese chunks, mixed with small shreds and drizzled with a little yellow oil or dressing. Red onion pieces and chopped green herbs are sprinkled evenly over the cheese, adding small spots of purple and green colors. The bowl sits on a white marbled surface, and a spoon is placed on the right side inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese
1 can chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
1 tablespoon olive oil
Salt, to taste
Pepper, to taste

Instructions

Step 1: In a large bowl, combine the cottage cheese and chickpeas.
Step 2: Add the diced cucumber, halved cherry tomatoes, and finely chopped red onion to the bowl.
Step 3: Toss in the chopped fresh parsley.
Step 4: Drizzle the olive oil and lemon juice over the mixture.
Step 5: Season with salt and pepper to your taste.
Step 6: Gently mix all ingredients until well combined.
Step 7: Chill the salad in the refrigerator for 15-20 minutes before serving to allow the flavors to meld.

Tips & Variations

For extra crunch, add chopped bell peppers or toasted nuts.
Swap lemon juice for lime juice for a slightly different citrus note.
Use Greek yogurt instead of cottage cheese for a creamier texture.
Add a pinch of smoked paprika or cumin for a subtle smoky flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but you can gently stir it before serving if it separates. Avoid freezing, as the texture of cottage cheese and vegetables will change.

How to Serve

The image shows a bowl filled with a colorful and fresh salad made of several layers. The bottom layer contains pale yellow chickpeas scattered all around. On top of the chickpeas, thin round slices of green cucumber are placed evenly. The next layer is a generous amount of white, crumbly cheese spread across the salad. Small pieces of purple onion are mixed within the cheese, adding contrast. Fresh green herbs are sprinkled on top, providing extra color and texture. A drizzle of golden oil adds shine and richness, sitting on top of the cheese layer. The bowl is white, and it sits on a white marbled surface. A silver spoon rests partially inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, you can use fresh cooked chickpeas. Just be sure they are fully cooked and cooled before adding to the salad.

Is this salad suitable for a vegan diet?

This recipe includes cottage cheese, which is a dairy product, so it is not vegan. For a vegan option, substitute the cottage cheese with a plant-based alternative like tofu or vegan ricotta.