Cottage Cheese Chickpea Salad
A cool and satisfying salad featuring creamy cottage cheese, hearty chickpeas, crisp cucumber, juicy tomatoes, red onion, and fresh parsley. Lemon juice and olive oil provide a simple, bright dressing that complements the fresh ingredients.
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Ingredients
- 1 can approximately 15 ounces chickpeas, thoroughly rinsed and drained
- 1 cup cottage cheese such as Daisy, for a smooth and creamy foundation
- 2 tablespoons freshly squeezed lemon juice
- 1 cucumber chopped, with the peel left on or removed according to preference
- 1 tablespoon olive oil
- 1 cup cherry tomatoes sliced into halves
- 2 tablespoons fresh parsley finely chopped
- 1/4 cup red onion cut into a fine dice for a gentler onion flavor
- Salt added as needed
- Freshly ground black pepper added as needed
Instructions
- Prepare the creamy base. In a large mixing bowl, place the drained chickpeas together with the cottage cheese. Fold gently until the chickpeas are evenly surrounded by the creamy cottage cheese.
- Incorporate the vegetables and herbs. Add the chopped cucumber, halved cherry tomatoes, finely diced red onion, and fresh parsley to the chickpea mixture. Toss carefully until the vegetables and herbs are distributed evenly throughout the salad.
- Add the dressing and seasoning. Pour the lemon juice and olive oil over the combined ingredients. Season with salt and freshly ground black pepper as needed.
- Finish mixing. Gently toss the salad until the lemon juice, olive oil, and seasonings lightly coat all of the ingredients. Taste and adjust the salt or pepper if necessary.
- Chill before serving. Refrigerate the finished salad for 15–20 minutes. Serve chilled once the ingredients have had time to cool and the flavors have blended.
Notes
For the crispest texture and freshest flavor, chop the cucumber and halve the cherry tomatoes shortly before assembling the salad.
Freshly ground black pepper provides the best flavor, while finely dicing the red onion helps keep its sharpness from overpowering the other ingredients.