Cottage Cheese and Chickpea Salad
A fresh and filling salad featuring creamy cottage cheese and hearty chickpeas, complemented by crunchy vegetables and a bright lemon-olive oil dressing.
Ingredients
Main ingredients
- 1 cup cottage cheese Choose full-fat for richness or 1% to cut calories.
- 1 can (15 oz) chickpeas, drained and rinsed Canned chickpeas work well; rinse to reduce sodium.
- 1 cup cherry tomatoes, halved Pick firm and glossy tomatoes for concentrated sweetness.
- 1 each cucumber, diced English or Persian cucumbers work best for crunch.
- 1/4 each red onion, finely chopped Soak in cold water for a milder flavor, if preferred.
Dressing
- 2 tablespoons olive oil Use high-quality extra-virgin for best flavor.
- 1 tablespoon lemon juice Fresh lemon juice brightens the dish.
- to taste salt and pepper Season to taste, keeping canned chickpeas sodium levels in mind.
- Fresh parsley for garnish Add for color and flavor.
Instructions
Combine the cottage cheese and chickpeas
- In a large bowl, spoon in the cottage cheese and add the drained chickpeas. Fold gently so the chickpeas are coated but still whole.
- If the cottage cheese looks watery, drain a tablespoon of excess whey first for a thicker texture.
Add the vegetables
- Add the halved cherry tomatoes, diced cucumber, and finely chopped red onion to the bowl. Gently fold them in to distribute color and flavor evenly.
Dress and season
- Drizzle the olive oil and lemon juice over the salad, then season with salt and plenty of freshly ground black pepper.
- Toss everything until the dressing is evenly dispersed and the salad looks glossy.
Finish and garnish
- Pile the salad into a serving bowl and scatter chopped fresh parsley on top. Serve immediately or chill briefly to marry the flavors.
Notes
For best texture, serve salad within a day. Refrigerate in an airtight container and add a squeeze of lemon before serving.