Description

A fresh and vibrant salad that combines the creamy goodness of cottage cheese with the hearty texture of chickpeas. It’s refreshing, filling, and easy to whip up, perfect for meal prep or a quick lunch.

Ingredients

Scale

1 can chickpeas – rinsed and drained (substitute: black beans)
1 cup cottage cheese (or ricotta for a richer texture)
1 medium cucumber – diced (or zucchini)
1 bell pepper – chopped (any color)
1/4 red onion – finely chopped
1/4 cup fresh parsley or cilantro – chopped
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and pepper to taste

Instructions

In a large mixing bowl, gently combine the rinsed chickpeas and cottage cheese, being careful not to crush the chickpeas.
Add the diced cucumber, chopped bell pepper, red onion, and herbs to the bowl for extra crunch and color.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper, then pour over the salad.
Toss everything together until well mixed. Chill for 30 minutes before serving to enhance the flavors.

Notes

Avoid overmixing to keep the chickpeas intact. Store leftovers in an airtight container for up to 3 days. You can add extras like avocado, diced tomatoes, or crumbled feta for variation.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 320mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 10g
Protein: 15g
Cholesterol: 10mg

Keywords: cottage cheese, chickpeas, healthy salad, vegetarian, meal prep