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Cottage Cheese and Chickpeas Salad

A fresh, protein-rich cold salad combining creamy cottage cheese with chickpeas, crisp vegetables, and bright citrus.

  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1 cup Cottage cheese
  • 1 cup Canned chickpeas, drained and rinsed
  • 1 medium Cucumber, diced
  • 1 medium Tomato, diced
  • 1/4 cup Red onion, finely chopped
  • 1/4 cup Fresh cilantro, chopped
  • 1 tablespoon Olive oil
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Ground cumin
  • Black pepper and salt to taste

Instructions

  1. Combine the cottage cheese and drained chickpeas in a large mixing bowl.
  2. Fold the ingredients gently to distribute the cottage cheese evenly around the chickpeas.
  3. Add the diced cucumber, diced tomato, and finely chopped red onion to the bowl.
  4. Stir the vegetables into the base to ensure even distribution throughout the salad.
  5. Stir in the chopped cilantro for a fresh herbal note throughout the salad.
  6. Drizzle the olive oil and squeeze fresh lemon juice over the mixture for balanced fat and acidity.
  7. Season with ground cumin, black pepper, and salt based on your taste preferences.
  8. Gently mix all ingredients until well combined and the dressing coats the salad evenly.
  9. Adjust seasoning if needed before serving to make sure flavors are bright and balanced.

Notes

Choose thick cottage cheese to avoid a watery salad; rinse canned chickpeas to improve texture. Chill briefly to meld flavors.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Modern Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 22g
  • Cholesterol: 10mg

Keywords: salad, protein, cottage cheese, chickpeas, Mediterranean