Go Back

Cottage Cheese Chickpea Salad Bowl

A deliciously creamy and protein-packed salad featuring fluffy cottage cheese, tender chickpeas, and crunchy vegetables, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese (preferably low-fat)
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 cup diced cucumber
  • 1/2 cup diced bell pepper (any color)
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • to taste Salt and pepper

Method
 

Preparation
  1. Start by rinsing and draining your chickpeas. This step removes excess sodium and helps them mesh well with the other ingredients.
  2. In a medium-sized bowl, combine the cottage cheese and chickpeas. Use a spatula to gently fold them together, creating a smooth and creamy mixture.
  3. Stir in the diced cucumber, bell pepper, red onion, and chopped parsley. Each addition will contribute unique flavors and textures, making your salad delightful!
  4. Drizzle olive oil and lemon juice over your salad. Give it a good mix to ensure every element is well-coated. Season with salt and pepper to taste.
  5. Serve it in bowls and garnish with extra parsley or your favorite toppings.

Notes

This dish is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Avoid freezing as it may change the cottage cheese's consistency. When ready to enjoy leftovers, mix well before serving to reintroduce creaminess.