Cottage Cheese and Chickpeas Salad Recipe – High Protein Healthy Meal Idea
This cottage cheese and chickpeas salad recipe is a fresh and nutritious dish made with creamy cottage cheese, protein-rich chickpeas, and crisp vegetables tossed in a light dressing. Perfect for healthy lunches, meal prep, or a vegetarian-friendly option.
Equipment
- Mixing bowl
- Cutting board and knife
- Measuring Cups and Spoons
- Spoon or spatula
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cottage cheese (full-fat or low-fat)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- ¼ red onion, finely chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp fresh parsley or dill, chopped
- Salt and black pepper to taste
Instructions
- Prep Chickpeas: Drain and rinse chickpeas thoroughly.
- Chop Vegetables: Dice cucumber, tomatoes, bell pepper, and onion.
- Mix Base: In a large bowl, combine chickpeas and cottage cheese. Stir gently.
- Add Vegetables: Fold in chopped vegetables and herbs.
- Season: Drizzle olive oil and lemon juice. Add salt and pepper. Mix until evenly coated.
- Chill & Serve: Refrigerate for 20 minutes to let flavors meld. Serve cold.
Notes
- Protein Boost: Use Greek yogurt instead of cottage cheese for extra tang.
- Vegan Option: Substitute with plant-based cottage cheese alternatives.
- Crunch Factor: Add roasted chickpeas or sunflower seeds for texture.
- Make Ahead: Best enjoyed fresh, but can be refrigerated up to 2 days.
- Serving Tip: Pair with pita bread or grilled chicken for a complete meal.