Cottage Cheese and Chickpeas Salad (High Protein)
A creamy, high-protein salad with cottage cheese, chickpeas, and fresh vegetables in a zesty lemon-cumin dressing. Perfect for a quick, healthy lunch.
- Prep Time: 15 min
- Total Time: 45 min
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 cup cottage cheese
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
1/2 teaspoon ground cumin
Lettuce leaves, for serving (optional)
Instructions
- In a large mixing bowl, combine the cottage cheese, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and cumin until well combined.
- Pour the dressing over the salad ingredients and toss gently until all components are coated evenly.
- Adjust seasoning with more salt or pepper if desired.
- If using, line a serving platter or individual plates with lettuce leaves.
- Spoon the salad mixture onto the lettuce leaves or serve directly in bowls.
- Garnish with additional parsley if desired.
- Serve immediately or chill for 30 minutes for flavors to meld before serving.
Notes
- For best texture, drain the chickpeas well and rinse them.
- Chilling the salad for 30 minutes before serving allows the flavors to develop more fully.
- This salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Calories: 300