Description
A quick, healthy, and delicious Cottage Cheese Chickpea Salad Bowl perfect for lunch or a light meal. This no-cook recipe is packed with protein and fresh vegetables.
Ingredients
Scale
- 2 cups cottage cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cucumbers, diced
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh herbs like parsley or cilantro (optional)
Instructions
- In a large bowl, combine the cottage cheese, chickpeas, diced cucumbers, and sliced red onion.
- Drizzle with olive oil and red wine vinegar. Season with salt and pepper to taste.
- Toss gently to combine all ingredients.
- Serve immediately. Garnish with fresh herbs if desired.
Notes
- Taste and adjust seasonings as needed.
- Add other vegetables like bell peppers or radishes for extra crunch.
- For a vegan option, use a plant-based cottage cheese alternative.
- This salad can be prepared ahead and stored in the refrigerator for up to 2 days.
- Experiment with spices like cumin or smoked paprika for different flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 15mg
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