Description
A refreshing and protein-packed Cottage Cheese and Chickpeas Salad combining creamy cottage cheese with hearty chickpeas and crisp fresh vegetables, dressed with zesty lemon and olive oil for a light and nutritious meal perfect for quick lunches or healthy snacks.
Ingredients
Scale
Salad Ingredients
- 1 cup cottage cheese
- 1 cup canned chickpeas, drained and rinsed
- 1 medium cucumber, diced
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing and Seasoning
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Combine Base Ingredients: In a medium mixing bowl, combine 1 cup of cottage cheese with 1 cup of drained and rinsed canned chickpeas, ensuring they are evenly mixed.
- Add Vegetables: Incorporate the diced cucumber and tomato along with the finely chopped red onion into the bowl, stirring gently to combine all ingredients well.
- Add Fresh Herbs: Stir in 1/4 cup of chopped fresh cilantro to add a fresh, herbaceous note to the salad.
- Dress the Salad: Drizzle 1 tablespoon of olive oil and 1 tablespoon of lemon juice over the mixture to provide a light, tangy dressing.
- Season and Mix: Sprinkle 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, and 1/4 teaspoon salt over the salad, then mix gently until all the ingredients are well-coated with the seasoning.
- Taste and Adjust: Taste the salad and adjust the seasoning if needed. Serve immediately or chill for up to an hour to let the flavors meld and enhance.
Notes
- For best flavor, chill the salad for at least 30 minutes before serving.
- You can substitute fresh lemon juice with lime juice for a slightly different tangy profile.
- Feel free to add chopped fresh mint or parsley for an additional fresh herb variation.
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Use low-fat cottage cheese if you want to reduce fat content.
