Looking for a lunch that’s healthy, satisfying, and ready in minutes? This Cottage Cheese and Chickpea Salad is exactly what you need. Creamy cottage cheese meets hearty chickpeas, crisp cucumbers, and a hint of tangy red onion, creating a salad that’s not just nutritious but bursting with texture and flavor. This is a dish that’s visually vibrant, protein-rich, and perfect for busy weekdays or a light side at dinner.
Why You’ll Love This Recipe
This salad is a winner for several reasons. It’s packed with protein from both the cottage cheese and chickpeas, keeping you full and energized for hours. The combination of creamy, crunchy, and slightly tangy flavors makes each bite exciting. It’s also extremely easy to prepare, requiring no cooking at all, and minimal ingredients. You can whip it up in about 10 minutes, making it perfect for beginner cooks or anyone short on time.
Ingredients
Tip: you’ll find full ingredients and measurements in the recipe card below
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
Prepare the Ingredients: Dice cucumbers into small, uniform pieces and thinly slice the red onion. Drain and rinse the chickpeas thoroughly under cold running water. Prepping ahead ensures the salad comes together effortlessly.
Combine the Ingredients: In a large mixing bowl, gently combine the cottage cheese, chickpeas, cucumbers, and red onion. A large bowl allows for easy tossing without spilling.
Dress the Salad: Drizzle olive oil and red wine vinegar over the salad. Season generously with salt and freshly ground black pepper. Taste and adjust dressing and seasoning as needed.
Toss and Serve: Toss the salad gently but thoroughly so all ingredients are coated evenly with the dressing. Serve immediately for the best flavor and texture.
Variations
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Add cherry tomatoes or bell peppers for extra color and sweetness.
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Include fresh herbs such as parsley, dill, or basil for an aromatic touch.
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Swap red wine vinegar with lemon juice for a brighter, citrusy flavor.
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Add a sprinkle of feta cheese or toasted nuts for extra richness and crunch.
Heating and Storage
This salad is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days. Avoid freezing as the cottage cheese and cucumbers will change texture. Serve chilled for a refreshing taste.
Frequently Asked Questions
Can I use low-fat or non-dairy cottage cheese?
Yes, low-fat or non-dairy alternatives work perfectly and will slightly change the creaminess but not the flavor.
Can I prepare this salad ahead of time?
Yes, prepare the ingredients ahead, but toss the dressing right before serving to keep cucumbers crisp.
How can I add more protein?
Include boiled eggs, grilled chicken, or a scoop of quinoa for an extra protein boost.
Can I use canned cucumbers instead of fresh?
Fresh cucumbers are recommended for the best crunch and flavor. Canned cucumbers may become too soft.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free.
Can I make it spicier?
Yes, add a pinch of cayenne pepper, red chili flakes, or a diced jalapeño.
How long will the salad last in the fridge?
It will last up to 2 days if stored properly in an airtight container.
Can I serve this as a side dish?
Absolutely. It pairs well with grilled meats, roasted vegetables, or as part of a buffet.
Can I add other vegetables?
Yes, bell peppers, cherry tomatoes, radishes, or shredded carrots all work beautifully.
Is this salad suitable for meal prep?
Yes, it’s perfect for meal prep, but keep the dressing separate until ready to serve for maximum freshness.
Conclusion
Cottage Cheese and Chickpea Salad is a light, nutritious, and protein-packed dish that’s as satisfying as it is colorful. With minimal prep time and maximum flavor, it’s ideal for lunch, a healthy snack, or a quick side. Creamy, crunchy, and tangy, this salad is sure to become a favorite in your weekly rotation.
Print
Cottage Cheese and Chickpea Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Looking for a healthy, filling, and refreshing salad? This Cottage Cheese and Chickpea Salad combines creamy cottage cheese with protein-rich chickpeas, crisp cucumbers, and tangy red onion for a satisfying bite every time. Ready in just 10 minutes with minimal prep, it’s perfect for busy weekdays, meal prep, or a light side dish at dinner. Add your favorite herbs or extra veggies for a colorful and nutritious meal that’s both easy and delicious.
Ingredients
2 cups cottage cheese (low-fat or non-dairy options work)
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 (or lemon juice for a citrusy twist)
Salt and pepper to taste
Optional Add-Ins / Variations:
Cherry tomatoes or bell peppers for extra color
Fresh herbs: parsley, dill, or basil
Feta cheese or toasted nuts for richness and crunch
Protein boost: boiled eggs, grilled chicken, or quinoa
Spice it up: cayenne pepper, red chili flakes, or diced jalapeño
Instructions
-
Prepare the Ingredients:
Dice cucumbers and thinly slice the red onion. Drain and rinse the chickpeas thoroughly under cold water. -
Combine the Ingredients:
In a large mixing bowl, gently mix cottage cheese, chickpeas, cucumbers, and red onion. -
Dress the Salad:
Drizzle olive oil and red wine vinegar over the salad. Season with salt and pepper. Taste and adjust as needed. -
Toss and Serve:
Gently toss all ingredients until evenly coated with the dressing. Serve immediately for the best texture and flavor.
Notes
- Refrigerator: Store in an airtight container for up to 2 days.
- Do Not Freeze: Cottage cheese and cucumbers lose their texture when frozen.
- Meal Prep Tip: Keep the dressing separate until serving to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No Cooking
- Cuisine: american
