Cottage Cheese and Chickpeas Salad

Cottage cheese and chickpeas salad became a favorite of mine one summer afternoon when I was looking for a quick dish that wouldn’t heat up the kitchen. I had a container of cottage cheese and a can of chickpeas waiting to be used then I tossed them together with some fresh veggies and herbs. The result was so refreshing and satisfying that I ended up making it several times that week.

Over time I have added my own little twists to this salad like juicy cherry tomatoes crisp cucumber and a touch of parsley for brightness. It’s a simple yet protein-packed dish that fits perfectly into busy days when I want something healthy and delicious without spending too much time cooking.

Ingredients

Here’s what I use for this recipe. Feel free to adjust based on what you have at home!

• Chickpeas – Provide plant-based protein and a nutty flavor.
• Cottage cheese – Adds creaminess and boosts protein content.
• Cherry tomatoes – Bring a juicy sweet contrast to the salad.
• Cucumber – Adds crunch and freshness.
• Red onion – Gives a mild sharpness that balances the flavors.
• Fresh parsley – Brightens the overall taste with a hint of herbs.
• Olive oil – Enhances the salad with a smooth richness.
• Lemon juice – Adds a zesty tang to tie all the flavors together.
• Salt and pepper – Season the salad perfectly.
• Tools You’ll Need
• Large bowl – To mix all ingredients easily.
• Cutting board – For chopping vegetables safely.
• Sharp knife – Makes slicing quick and clean.
• Spoon – For mixing everything together evenly.
• Small jar or whisk – To mix the dressing smoothly.

Instructions

Step 1

I start by rinsing and draining the chickpeas to remove any excess liquid and improve their flavor.

Step 2

I chop the cucumber cherry tomatoes and red onion into bite-sized pieces so they blend well with the chickpeas.

Step 3

In a large bowl I combine the chickpeas chopped veggies and fresh parsley then I give them a quick toss.

Step 4

I add cottage cheese gently mixing it through the salad so it coats the ingredients nicely without breaking them apart.

Step 5

For the dressing I drizzle olive oil and lemon juice over the salad then I season it with salt and pepper to taste.

Step 6

Finally I toss everything lightly again to make sure every bite is full of flavor then I serve it immediately or chill it for a bit before eating.

Tips

Sometimes I sprinkle in some sunflower seeds or pumpkin seeds for extra crunch. If I want more zest I add a bit of lemon zest to the dressing. This salad also tastes amazing the next day after the flavors have mingled.

Ways to Serve

I enjoy this salad on its own as a light meal or pair it with grilled chicken or fish for something heartier. It also works wonderfully as a side dish for summer barbecues or picnics.

Frequently Asked Questions

Can I use canned chickpeas for cottage cheese and chickpeas salad?

Yes canned chickpeas work perfectly just rinse them well before using.

Can I replace cottage cheese with another cheese?

You can swap it with feta or ricotta if you prefer a different texture or flavor.

How long does this salad last in the fridge?

It stays fresh for up to two days when stored in an airtight container.

See You in the Kitchen

I hope you give this cottage cheese and chickpeas salad a try soon. It’s such a fresh and easy recipe that makes healthy eating so enjoyable. Don’t forget to share your version with me because I’d love to know how you make it your own.

Happy Cooking!

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