Description
A refreshing and protein-packed salad featuring creamy cottage cheese and hearty chickpeas, perfect for a quick weeknight dinner or light lunch.
Ingredients
Scale
- 2 cups cottage cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cucumbers, diced
- ½ red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by dicing the cucumbers into small, uniform pieces that will lend a refreshing crunch to each bite.
- Thinly slice the red onion, which adds a lovely zing to the salad.
- Drain and rinse the chickpeas thoroughly under cold running water, ensuring all excess salt is removed for the best flavor.
- In a large bowl, combine the cottage cheese, drained and rinsed chickpeas, diced cucumbers, and thinly sliced red onion.
- Drizzle the olive oil and red wine vinegar over the salad, then season generously with salt and freshly ground black pepper.
- Toss the salad gently but thoroughly to ensure every morsel is coated with the dressing.
- Serve immediately for the best texture and flavor.
Notes
This salad can be made a few hours in advance, but it’s best served fresh to maintain the cucumber’s crispness. Leftovers can be stored in an airtight container in the refrigerator for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 15mg