Cottage Cheese Chickpea Salad Bowl
A quick, nutritious salad packed with protein and flavor that can be prepared in just 15 minutes.
Ingredients
Salad Base
- 1 cup cottage cheese Use regular or low-fat as preferred.
- 1 can (15 oz) chickpeas, drained and rinsed Canned chickpeas for convenience.
Fresh Vegetables
- 1 cup diced cucumber Chop into small cubes.
- 1 cup cherry tomatoes, halved Add sweetness and color.
- ¼ cup red onion, finely chopped Adjust based on preference.
- ¼ cup parsley, chopped Fresh parsley for garnish.
Dressing
- 2 tablespoons olive oil Extra virgin for best flavor.
- 1 tablespoon lemon juice Freshly squeezed for best taste.
- to taste Salt and pepper Season according to preference.
Instructions
Preparation
- Rinse the chickpeas thoroughly under cold water and let them drain in a colander.
- Wash the cucumber and cherry tomatoes; chop the cucumber into small cubes.
- Halve the cherry tomatoes, finely chop the red onion, and chop the parsley.
Mixing
- In a large bowl, combine the cottage cheese and the drained chickpeas. Stir gently.
- Incorporate the prepared cucumber, halved cherry tomatoes, chopped red onion, and parsley into the mixing bowl.
Dress the Salad
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
Finalize
- Taste and adjust the seasonings with more salt, pepper, or lemon juice if needed.
- Optionally, chill the salad in the refrigerator for about 30 minutes before serving.
- Garnish with additional parsley or lemon wedges before serving.
- Scoop generous portions into bowls and serve immediately.
Notes
To store leftovers, transfer to an airtight container and keep in the refrigerator for up to three days. Reheating is not recommended, as the texture of fresh vegetables may be altered.