A Refreshing and Protein-Packed Delight Recipe
This Cottage Cheese and Chickpea Salad is a refreshing, protein-packed dish perfect for a light lunch or a healthy side. Combining creamy cottage cheese with hearty chickpeas and crisp cucumbers, dressed in a simple olive oil and red wine vinegar dressing, this salad is both nutritious and easy to prepare, offering a delightful balance of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook, Mixing
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Salad Ingredients
- 2 cups cottage cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cucumbers, diced
- ½ red onion, thinly sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Ingredients: Dice the cucumbers into small, uniform pieces to ensure even texture. Thinly slice the red onion for a mild yet flavorful bite. Drain and rinse the chickpeas thoroughly under cold running water to remove excess sodium and preserve freshness. Preparing these ingredients beforehand shortens the salad assembly time.
- Combine the Ingredients: In a large mixing bowl, gently combine the cottage cheese, chickpeas, diced cucumbers, and thinly sliced red onion. Using a spacious bowl allows you to mix without spilling and helps evenly distribute the ingredients.
- Dress the Salad: Drizzle the olive oil and red wine vinegar over the combined ingredients. Season generously with salt and freshly ground black pepper according to your taste. Feel free to adjust the amount of dressing and seasoning to suit your preference.
- Toss and Serve: Gently toss the salad to mix all components thoroughly and ensure each bite is coated with the dressing. Serve immediately to enjoy the fresh textures and vibrant flavors at their best.
Notes
- You can substitute red wine vinegar with lemon juice for a different tang.
- For added crunch, consider adding chopped bell peppers or walnuts.
- This salad is best consumed fresh but can be refrigerated for up to 24 hours.
- To make it vegan, replace cottage cheese with a plant-based cheese alternative or tofu.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 15mg
Keywords: cottage cheese salad, chickpea salad, protein-packed salad, healthy salad, vegetarian salad, quick lunch, Mediterranean salad
