Cottage Cheese and Chickpea Salad
A quick and refreshing salad featuring creamy cottage cheese, hearty chickpeas, and fresh vegetables, perfect for busy weeknights and meal prep.
Ingredients
Salad Base
- 2 cups cottage cheese Use low-fat or regular cottage cheese, avoid fat-free.
- 1 can (15 oz) chickpeas, drained and rinsed Rinse thoroughly to remove the can liquid.
- 2 medium cucumbers, diced English cucumbers are preferred for less water.
- 1/2 medium red onion, thinly sliced Slice thinly to balance flavors.
Dressing
- 2 tablespoons olive oil Use good-quality olive oil for best flavor.
- 1 tablespoon red wine vinegar Substitute with apple cider vinegar if desired.
- to taste salt and pepper Adjust seasoning to personal preference.
Instructions
Preparation
- Dice the cucumbers into small, uniform pieces.
- Thinly slice the red onion.
- Rinse and drain the chickpeas thoroughly under cold running water.
- In a large bowl, gently combine the cottage cheese, chickpeas, cucumbers, and red onion.
- Drizzle olive oil and red wine vinegar, and season with salt and pepper.
- Toss thoroughly to combine; serve immediately for the best texture and flavor.
Notes
Store leftovers in an airtight container for 2-3 days. For best results, store cucumbers separately to maintain crispness. Freezing is not recommended.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 1gSodium: 300mgFiber: 6gSugar: 4g
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