Cottage Cheese Chickpeas Salad (Printable Version)
A light and nourishing salad featuring cottage cheese, chickpeas, and crisp veggies for a fresh taste.
# Everything You’ll Need:
→ Dairy and Legumes
01 -
1 cup cottage cheese
02 -
1 cup canned chickpeas, drained and rinsed
→ Vegetables
03 -
1 cup cherry tomatoes, halved
04 -
1 cucumber, diced
05 -
1/4 red onion, finely chopped
06 -
1/4 cup fresh parsley, chopped
07 -
Lettuce leaves, for serving (optional)
→ Dressing
08 -
2 tablespoons lemon juice
09 -
1 tablespoon olive oil
10 -
Salt to taste
11 -
Black pepper to taste
12 -
1/2 teaspoon ground cumin
# Steps to Cook:
01 -
In a large mixing bowl, combine the cottage cheese, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
02 -
In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and ground cumin until fully blended.
03 -
Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 -
Taste and adjust seasoning with additional salt or pepper if needed.
05 -
If desired, arrange lettuce leaves on a serving platter or individual plates. Spoon the salad onto the leaves or serve directly in bowls. Garnish with extra parsley if preferred.
06 -
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
# Extra Suggestions:
01 -
Store leftovers refrigerated up to 2 days. Add bell peppers or radishes for added crunch. For a vegan version, substitute with plant-based cottage cheese.