Name: Cottage Cheese and Chickpea Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cups cottage cheese; 1 can (15 oz) chickpeas, drained and rinsed; 2 cucumbers, diced; ½ red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; Salt and pepper to taste

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Introduction

This Cottage Cheese and Chickpea Salad is a refreshing and protein-packed dish perfect for a quick lunch or a light dinner. Combining creamy cottage cheese with crisp cucumbers and hearty chickpeas, it offers a delightful mix of textures and flavors.

A white bowl filled with four distinct layers arranged side by side: bright green chopped cucumber pieces with a fresh texture on the left, golden chickpeas with a smooth, round shape next to the cucumber, finely chopped red onions with a sharp color and texture on the right, and a large layer of soft, white cottage cheese covering the front bottom half. The cottage cheese is topped with scattered small green herbs and black pepper, giving it a sprinkled appearance. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cottage cheese
1 can (15 oz) chickpeas, drained and rinsed
2 cucumbers, diced
½ red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste

Instructions

Step 1: Dice the cucumbers into small, uniform pieces and thinly slice the red onion. Drain and rinse the chickpeas thoroughly under cold running water. Preparing the ingredients ahead of time will make assembling the salad quick and easy.
Step 2: In a large bowl, gently combine the cottage cheese, chickpeas, diced cucumbers, and sliced red onion. This bowl size helps toss the salad without spilling.
Step 3: Drizzle the olive oil and red wine vinegar over the mixture. Season with salt and freshly ground black pepper to taste. Adjust the dressing and seasoning according to your preference.
Step 4: Toss the salad gently but thoroughly to ensure all ingredients are evenly coated with the dressing. Serve immediately for the best flavor and texture.

Tips & Variations

For added freshness, toss in chopped fresh herbs like parsley or dill.
Swap red wine vinegar for lemon juice for a bright, citrusy note.
Include cherry tomatoes or bell peppers for extra color and sweetness.
Use low-fat or full-fat cottage cheese depending on your preference for creaminess.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release some water over time, so give the salad a gentle toss before serving again. It’s best enjoyed fresh but can be eaten cold or at room temperature upon reheating (no heating required).

How to Serve

The image shows a white bowl with four distinct layers arranged side by side. On the right, there are chopped red onions with a fresh, slightly shiny texture. Next to the onions are light yellow chickpeas that look smooth and round. To the left of the chickpeas is a pile of bright white cottage cheese with a soft, lumpy texture, sprinkled with green chopped herbs and small black pepper flakes. Finally, on the far left, there are chopped cucumber pieces showing dark green peel and a lighter, watery inside. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other beans instead of chickpeas?

Yes, you can substitute chickpeas with white beans, black beans, or cannellini beans for a different taste and texture.

Is this salad suitable for a low-carb diet?

This salad is relatively low in carbs, thanks to the chickpeas and fresh vegetables. However, chickpeas do contain some carbohydrates, so portion control is key for stricter low-carb diets.