Description
This fresh and wholesome Cottage Cheese Chickpea Salad combines creamy cottage cheese with protein-rich chickpeas and crisp cucumbers, enhanced with a tangy olive oil and red wine vinegar dressing. Perfect as a quick, nutritious meal or side dish, it offers a delightful blend of textures and flavors in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 2 cups cottage cheese
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cucumbers, diced
- 1/2 red onion, thinly sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Prepare Chickpeas: Drain the canned chickpeas thoroughly and rinse them under cold water to remove excess salt and canning liquids. Set aside to drain completely.
- Dice Vegetables: Dice the cucumbers into small bite-sized pieces and thinly slice the red onion to ensure even distribution throughout the salad.
- Combine Ingredients: In a large bowl, add the cottage cheese, drained chickpeas, diced cucumbers, and sliced red onion together.
- Add Dressing: Drizzle the olive oil and red wine vinegar evenly over the salad mixture to add flavor and moisture.
- Season: Sprinkle salt and freshly ground black pepper to taste, adjusting seasoning based on your preference.
- Toss and Serve: Gently toss all ingredients until they are evenly combined, taking care not to break up the cottage cheese. Serve immediately to enjoy the fresh flavors and textures.
Notes
- For extra crunch, consider adding chopped fresh herbs like parsley or mint.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Use low-fat cottage cheese for a lighter version.
- Add a squeeze of lemon juice for an additional zesty flavor.
- Can be paired with toasted bread or served as a side to grilled meats or veggies.
