Description
This Cottage Cheese and Chickpea Salad is a refreshing, protein-packed dish perfect for a light lunch or side. Combining creamy cottage cheese with hearty chickpeas and crisp vegetables, dressed in a zesty lemon-olive oil vinaigrette, it offers a satisfying and nutritious meal that’s quick to prepare and ideal for warm days.
Ingredients
Scale
Main Ingredients
- 2 cups cottage cheese (full-fat, low-fat, or fat-free based on preference)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
Dressing & Garnish
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Prepare Vegetables and Chickpeas: Dice the cucumber, red bell pepper, and red onion finely. If using fresh parsley, chop it finely as well. Drain and rinse the chickpeas under cold water and set aside.
- Make the Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, dried oregano, garlic powder, and salt and pepper to taste. Adjust the seasoning as needed to balance the flavors.
- Combine Ingredients: In a large mixing bowl, add the cottage cheese, chickpeas, and diced vegetables. Pour in the prepared dressing and toss gently to ensure all ingredients are evenly coated.
- Chill the Salad: Cover the salad bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together and makes the salad more refreshing when served.
- Garnish and Serve: Before serving, garnish the salad with fresh parsley if desired. Serve chilled as a light meal or side dish.
Notes
- You can adjust the amount of lemon juice or olive oil based on your taste preferences.
- The salad can be customized by adding other fresh herbs like mint or cilantro for additional flavor.
- For a vegan version, replace cottage cheese with a plant-based alternative or tofu.
- Make sure to rinse the chickpeas well to reduce sodium content if using canned chickpeas.
- This salad keeps well in the refrigerator for up to 2 days; however, fresh herbs are best added just before serving.
