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Cottage cheese and chickpeas salad with vegetables and herbs

Cottage Cheese and Chickpeas Salad

A comforting, quick, and refreshing salad made with cottage cheese, chickpeas, and fresh vegetables that feels like a hug in a bowl.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Use any variety of your choice.
  • 1 cup canned chickpeas, drained and rinsed Rinsing improves taste.
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons lemon juice Regular lemons are recommended.
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • Lettuce leaves, for serving (optional)

Method
 

Preparation
  1. In a large mixing bowl, combine the cottage cheese, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and cumin until well combined.
  3. Pour the dressing over the salad ingredients and toss gently until all components are coated evenly.
  4. Adjust seasoning with more salt or pepper if desired.
  5. If using, line a serving platter or individual plates with lettuce leaves.
  6. Spoon the salad mixture onto the lettuce leaves or serve it directly in bowls.
  7. Garnish with additional parsley if desired.
  8. Serve immediately or chill for 30 minutes for the flavors to meld together before serving.

Notes

Rinsing chickpeas well removes any canned taste. This salad is forgiving and can be made ahead. Add avocado if desired for extra creaminess.