Description
A simple, protein-packed salad featuring creamy cottage cheese and hearty chickpeas with fresh herbs and a bright lemon dressing. Easy to make and versatile for lunches or sides.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1.5 cups full-fat cottage cheese
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1. In a medium bowl, combine the rinsed and drained chickpeas with the cottage cheese. Gently stir to combine, aiming to coat the chickpeas evenly with the cottage cheese.
- 2. Add the finely chopped red onion, chopped fresh parsley, fresh lemon juice, and olive oil to the bowl.
- 3. Season with salt and black pepper. Start with the suggested amounts and then adjust to your personal preference.
- 4. Stir everything together until all ingredients are well incorporated.
- 5. Taste and adjust seasoning as needed. If you prefer a tangier salad, you can add a little more lemon juice.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Serve cold or at room temperature. Reheating is not recommended.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 18g