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Cottage Cheese and Chickpea Salad Recipe

5 from 113 reviews

A refreshing and protein-packed Cottage Cheese and Chickpea Salad featuring crisp cucumbers, tangy red onion, and a simple olive oil and red wine vinegar dressing. Perfect for a quick lunch or a light dinner, this salad combines creamy cottage cheese with hearty chickpeas for a satisfying and nutritious meal.

Ingredients

Scale

Main Ingredients

  • 2 cups cottage cheese
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cucumbers, diced
  • ½ red onion, thinly sliced

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste

Instructions

  1. Prepare the Ingredients: Dice the cucumbers into small, uniform pieces. Thinly slice the red onion. Drain and rinse the chickpeas thoroughly under cold running water. Preparing these ahead ensures the salad comes together quickly.
  2. Combine the Ingredients: In a large bowl, gently mix together the cottage cheese, drained and rinsed chickpeas, diced cucumbers, and thinly sliced red onion, ensuring an even distribution without breaking the cottage cheese too much.
  3. Dress the Salad: Drizzle the olive oil and red wine vinegar evenly over the combined ingredients. Season generously with salt and freshly ground black pepper according to your taste. Adjust the dressing and seasoning as needed.
  4. Toss and Serve: Toss the salad gently but thoroughly to combine all ingredients and coat them evenly with the dressing. Serve immediately to enjoy the freshest textures and flavors.

Notes

  • Use low-fat or regular cottage cheese according to preference.
  • For extra flavor, add chopped fresh herbs like parsley or mint.
  • This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
  • Adjust the amount of vinegar and oil to your taste preferences for a lighter or more tangy dressing.

Keywords: cottage cheese salad, chickpea salad, healthy salad, vegetarian salad, Mediterranean salad, easy lunch, protein salad