Cottage Cheese and Chickpeas Salad

A refreshing salad featuring creamy cottage cheese, hearty chickpeas, and vibrant vegetables, perfect for potlucks or a light meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Salad Ingredients

1 cup cottage cheese Use fresh cottage cheese for best flavor.
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved Use ripe tomatoes for better taste.
1 medium cucumber, diced A crisp cucumber adds texture.
1/4 cup red onion, finely chopped Use fresh red onion for less bite.
1/4 cup fresh parsley, chopped Can substitute other herbs as desired.

Dressing Ingredients

2 tablespoons lemon juice Fresh lemon juice is recommended.
1 tablespoon olive oil Opt for high-quality olive oil.
to taste Salt and pepper
1/2 teaspoon ground cumin Adds depth of flavor.

Optional Serving

for serving Lettuce leaves Adds a fresh base for serving.

Method

Preparation

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

Notes

This salad is vegan-friendly if you skip the cottage cheese or substitute with Greek yogurt. It's perfect for potlucks and can be made a day in advance, though for best texture, chill for no more than 30 minutes.