Spring is finally here and the garden is waking up. You want something fresh and light for lunch today. This Cottage Cheese and Chickpea Salad is the perfect answer for your busy schedule.
It delivers a massive boost of protein without any heavy cooking. You will love how it keeps you full all afternoon. It is the ultimate healthy reset for your routine.
Why This Recipe Is a Winner
This salad is a total game-changer for your weekly meal prep. It takes only 15 minutes to pull together. You do not even have to turn on your stove.
The combination of creamy cheese and crunchy veggies is so satisfying. It is budget-friendly and uses simple pantry staples. Your whole family will enjoy this refreshing mix.
Simple Method
Making this salad is as easy as chopping and tossing. You just whisk a quick dressing and mix everything together. Even a total beginner can master this in minutes.
The secret is in the layering of flavors. You get a bright lemon zing in every single bite. It is a foolproof way to eat well today.
Ingredients You’ll Need
Most of these items are likely in your pantry or fridge right now.
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup low-fat cottage cheese
- 1/2 cup English cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step
- Rinse the canned chickpeas under cold water and drain them thoroughly until dry.
- In a large mixing bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, and finely diced red onion.
- In a small separate bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper to emulsify the dressing.
- Pour the dressing over the chickpea and vegetable mixture and toss until evenly coated.
- Gently fold the cottage cheese into the mixture, taking care not to over-mix to preserve the curd structure.
- Garnish with fresh chopped parsley and serve chilled.
Best Ways to Enjoy It
Serve this salad chilled for the best refreshing taste. It looks beautiful in a glass bowl on your table. You can pair it with whole-grain crackers or warm pita.
For a complete meal, scoop it over a bed of spinach. Pack it into small containers for easy weekday lunches. Sit outside in the sun and enjoy every bite.
Storage & Reheating
This salad stays fresh in the fridge for up to two days. Store it in an airtight container to keep it crisp. The flavors actually meld and improve after an hour.
I do not recommend freezing this particular dish. The cottage cheese texture will change too much. Simply stir it gently before serving leftovers to refresh the dressing.
Recipe Tips
- Dry your chickpeas completely so the dressing sticks better.
- Don’t skip the fresh parsley for that garden-fresh finish.
- Use English cucumbers to avoid peeling or removing seeds.
- Fold the cottage cheese in last to keep the curds whole.
- For a spring brunch, serve this in avocado halves.
- Add a pinch of red pepper flakes for a tiny kick.
- Make the veggie base ahead and add cheese right before eating.
Ways to Switch It Up
- Swap parsley for fresh dill for a different herbal note.
- Add a handful of fresh summer berries for a sweet twist.
- Use lime juice instead of lemon for a zesty change.
- Mix in some diced bell peppers for extra crunch.
Common Questions
Can I make this ahead of time?
Yes, you can prep the vegetables and dressing a day early. Just wait to add the cottage cheese until you are ready. This keeps the salad from getting too watery.
Is this salad good for weight loss?
This recipe is excellent for a healthy reset. It is high in protein and fiber to keep you full. The ingredients are simple, whole, and very nutritious.
I hope this bright Cottage Cheese and Chickpea Salad makes your lunch feel special. It is such a simple way to nourish your body this spring. Happy cooking!
— Lidia
Cottage Cheese and Chickpea Salad
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup low -fat cottage cheese
- 1/2 cup English cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Rinse the canned chickpeas under cold water and drain them thoroughly until dry.
- In a large mixing bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, and finely diced red onion.
- In a small separate bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper to emulsify the dressing.
- Pour the dressing over the chickpea and vegetable mixture and toss until evenly coated.
- Gently fold the cottage cheese into the mixture, taking care not to over-mix to preserve the curd structure.
- Garnish with fresh chopped parsley and serve chilled.
