Cottage Cheese and Chickpeas Salad
A bright, protein-rich salad featuring creamy cottage cheese and chickpeas, perfect for a quick lunch or light dinner.
Ingredients
Main Ingredients
- 1 cup cottage cheese (small-curd preferred) Low-fat works fine
- 1 cup canned chickpeas Drained and rinsed, pat dry to reduce excess liquid
- 1 cup cherry tomatoes Halved
- 1 cucumber (diced; English cucumber or peeling regular cucumber reduces bitterness)
- 1/4 red onion Finely chopped (soak in cold water for milder flavor)
- 1/4 cup fresh parsley (substitute cilantro for a brighter note)
- 2 tablespoons lemon juice Fresh is best; you can use apple cider vinegar instead
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon ground cumin (or smoked paprika for a swap)
- Lettuce leaves (optional; use butter lettuce or romaine)
Instructions
Preparation
- Drain and rinse the canned chickpeas, then pat them dry with a towel to remove excess water.
- Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the parsley.
- In a large mixing bowl, combine the cottage cheese, chickpeas, tomatoes, cucumber, red onion, and parsley. Toss gently to mix.
Dressing
- In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and ground cumin until the dressing is smooth.
- Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning as needed.
Serving
- If using, line a platter or individual plates with lettuce leaves. Spoon the salad onto the leaves or serve directly in bowls.
- Garnish with extra parsley if you like. Serve immediately, or chill for 30 minutes to let flavors meld.
Notes
For a dairy-free version, try mashed silken tofu or plain vegan yogurt in place of cottage cheese. For extra creaminess, stir in Greek yogurt.