Cottage Cheese Chickpeas Salad
This salad blends creamy cottage cheese with chickpeas and fresh vegetables, dressed in lemon and olive oil for a light, nutritious, and refreshing lunch option.
Equipment
- 1 large mixing bowl
- 1 small bowl
- 1 whisk
Ingredients
- 1 cup cottage cheese
- 1 cup canned chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/4 red onion finely chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon ground cumin
- Lettuce leaves optional, for serving
Instructions
- In a large mixing bowl, combine cottage cheese, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and ground cumin until well combined.
- Pour the dressing over the salad ingredients and toss gently to coat evenly.
- Adjust seasoning if needed with additional salt or pepper.
- If desired, line serving plates with lettuce leaves.
- Serve salad directly or spoon onto lettuce leaves.
- Garnish with extra parsley if preferred and serve immediately or chill for 30 minutes to enhance flavors.
Notes
- Substitute cottage cheese with feta for a different taste.
- Add olives or capers to increase saltiness.
- Store salad in airtight container up to 3 days for meal prep.
- Include roasted red peppers for sweetness and color.
- Add red pepper flakes to dressing for spice.