Cottage Cheese Chickpea Salad Bowl
A quick and protein-packed no-cook salad bowl combining creamy cottage cheese, chickpeas, fresh cucumbers, and red onion with a simple olive oil and vinegar dressing. Ready in just 10 minutes.
Ingredients
- 2 cups cottage cheese full-fat or low-fat
- 1 can 15 oz chickpeas, drained and rinsed
- 2 medium cucumbers diced
- 1/2 medium red onion thinly sliced
- 2 tablespoons olive oil extra virgin preferred
- 1 tablespoon red wine vinegar
- Salt to taste
- Black pepper to taste
- Fresh herbs optional: parsley, cilantro, or dill
Instructions
- Place cottage cheese in a large mixing bowl.
- Add drained and rinsed chickpeas to the bowl.
- Add diced cucumbers and thinly sliced red onion.
- Drizzle olive oil and red wine vinegar over all ingredients.
- Season with salt and pepper to taste.
- Gently fold all ingredients together using a large spoon or spatula until well combined.
- Taste and adjust seasonings as needed.
- Add fresh herbs if using and fold in gently.
- Serve immediately or refrigerate until ready to eat.
Notes
Pat cucumber pieces dry with paper towels before adding to prevent watery salad.
Soak red onion slices in cold water for 5 minutes to mellow their flavor if desired.
This salad tastes best when served within 24 hours of preparation.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For meal prep, keep dressing separate and combine just before eating for best texture.
Feel free to customize with add-ins like cherry tomatoes, bell peppers, avocado, or feta cheese.
Canned chickpeas must be drained and rinsed thoroughly to remove metallic taste.
Soak red onion slices in cold water for 5 minutes to mellow their flavor if desired.
This salad tastes best when served within 24 hours of preparation.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For meal prep, keep dressing separate and combine just before eating for best texture.
Feel free to customize with add-ins like cherry tomatoes, bell peppers, avocado, or feta cheese.
Canned chickpeas must be drained and rinsed thoroughly to remove metallic taste.