This Cottage Cheese and Chickpea Salad is fresh and filling! With creamy cottage cheese and hearty chickpeas, this dish is packed with protein and flavor.
It’s super easy to whip up, and I love adding some colorful veggies for crunch. Perfect for a light lunch or a quick snack—I’m always going back for seconds!
Key Ingredients & Substitutions
Chickpeas: These are the star of the salad, providing protein and fiber. If you don’t have canned chickpeas, you can use dried ones. Just cook them according to package instructions, and they’ll work great!
Cherry Tomatoes: I love using a mix of red and yellow for color and taste, but any tomatoes will do. If cherry tomatoes aren’t available, try grape tomatoes or even a chopped regular tomato.
Cucumber: Cucumbers add crunch and freshness. If you prefer a different texture, consider using shredded carrots or bell peppers. For a low-carb option, zucchini could work, too.
Cottage Cheese: This brings creaminess to the salad. If you’re not a fan, crumbled feta is a tasty alternative. You can also try Greek yogurt for a thicker, tangy twist.
Fresh Dill: Dill adds a bright flavor. If you can’t find fresh dill, dried dill can work—just use less because it’s more concentrated. Other herbs like parsley or basil can also brighten the dish.
How Can I Properly Combine Ingredients Without Breaking Down the Cottage Cheese?
Gently mixing is important to keep the cottage cheese intact. Here’s how you can do it:
- Start by combining the firmer ingredients like chickpeas and veggies in a bowl.
- When adding the cottage cheese, use a spatula and fold it in carefully rather than stirring vigorously. This preserves its chunky texture.
- Finally, drizzle the dressing and toss lightly, ensuring every ingredient gets coated without mashing them.
This gentle approach helps maintain the salad’s appealing look and texture, making it delicious and inviting on the plate!
How to Make Cottage Cheese and Chickpea Salad
Ingredients You’ll Need:
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes (a mix of red and yellow), halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 cup cottage cheese (or crumbled fresh cheese similar to feta)
- 2 tbsp fresh dill, chopped
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing salad takes about 10 minutes to prepare and can be served right away! If you’d like the flavors to meld, chill it in the fridge for 15-20 minutes before serving. So, in total, you’ll be looking at around 30 minutes, including chill time.
Step-by-Step Instructions:
1. Prepare the Chickpeas:
Start by rinsing and draining the chickpeas thoroughly to remove any excess sodium and canning liquid. This helps keep your salad fresh!
2. Slice the Vegetables:
Next, wash the cherry tomatoes and slice them in half. Then, slice the cucumber into either rounds or half-moons—whichever shape you prefer! Lastly, thinly slice the red onion.
3. Combine the Salad Ingredients:
In a large bowl, gently combine the chickpeas, halved cherry tomatoes, cucumber slices, and red onion. This mix adds color and crunch to your salad!
4. Add the Cottage Cheese:
Next, carefully fold in the cottage cheese, being gentle so you don’t break it down too much. You want those tasty chunks to remain intact for the best texture!
5. Season with Dill:
Sprinkle the chopped fresh dill over the salad. This herb adds a wonderful flavor that pairs beautifully with the other ingredients.
6. Whisk Together the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined. This simple dressing adds bright flavor to the salad.
7. Toss and Serve:
Pour the dressing over the salad and toss everything lightly until it’s evenly coated. Adjust the seasoning with more salt and pepper if needed. Now it’s ready to be served! You can enjoy it right away or chill it in the fridge for 15-20 minutes to let the flavors meld together.
This Cottage Cheese and Chickpea Salad is fresh, tangy, and packed with protein—perfect for a quick lunch or a side dish at dinner. Enjoy!
Can I Use Other Beans Instead of Chickpeas?
Absolutely! If you prefer, you can substitute chickpeas with black beans, kidney beans, or even white beans. Just ensure they are drained and rinsed if using canned beans for the best flavor and texture.
Can I Make This Salad Vegan?
Yes! Simply replace the cottage cheese with a plant-based alternative, such as vegan cream cheese or a tofu-based ricotta. This way, you can still enjoy the creaminess without dairy.
How Long Will Leftovers Last?
Store any leftover salad in an airtight container in the fridge for up to 3 days. It’s best to enjoy it fresh, but if you have leftovers, just give it a gentle stir before serving again.
Can I Add Other Vegetables?
Definitely! Feel free to get creative by adding vegetables like bell peppers, carrots, or spinach. Just remember to chop them into bite-sized pieces to keep the salad harmonious in texture!
