this Cottage Cheese and Chickpea Salad is a game-changer. Tired of the same old lunch routine? This salad is packed with protein, fiber, and flavor, making it a satisfying and healthy meal. It’s quick to whip up, perfect for busy weeknights or a light weekend lunch. Who says healthy can’t be delicious?
Why You’ll Love This
This isn’t your grandma’s cottage cheese salad (bless her heart!). This recipe is fresh, vibrant, and so easy to customize. The creamy cottage cheese, the hearty chickpeas, the crisp veggies – they all come together in a symphony of flavor. And the best part? It’s great for meal prep, making it a perfect grab-and-go lunch for those hectic mornings. Plus, it’s a fantastic High Protein Meal for Women Over 40, just like us! Finally Allison!
Ingredients
- Cottage Cheese: The star of the show! Low-fat or full-fat, it’s your call.
- Chickpeas: Provides protein and a satisfying chew.
- Cucumber: Adds a cool, refreshing crunch.
- Red Onion: For a little bite and zing.
- Bell Pepper (any color): Because color makes everything more fun.
- Fresh Parsley: A pop of fresh, herby flavor.
- Lemon Juice: Brightens up all the flavors.
- Olive Oil: A touch of healthy fat.
- Salt and Pepper: Enhances the other ingredients.
See the recipe card below for exact measurements.
Instructions
- Drain and rinse the chickpeas. Pat them dry for the best texture.
- Chop the cucumber, red onion, bell pepper, and parsley. I like a small dice, but go with what you prefer.
- In a large bowl, combine the cottage cheese, chickpeas, and chopped veggies.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Taste and adjust seasonings as needed. Sometimes I add a pinch of cayenne for a little kick. Honestly, if you hate heat, skip the cayenne!
Variations And Substitutions
This salad is so versatile! Swap the chickpeas for black beans or cannellini beans for a different flavor profile. Not a fan of red onion? Try green onions or chives. Feeling adventurous? Add some chopped sun-dried tomatoes or Kalamata olives. For a lower-carb option, try using more cottage cheese and fewer chickpeas, which is great if you use Cottage Cheese Weight Watchers Recipes. You could even add some crumbled feta cheese for extra tang!
Storage And Reheating
This Cottage Cheese and Chickpea Salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. No need to reheat! Just grab it and go. Always make sure your food is stored properly to avoid spoilage; safety first, y’all!
Pro Tips For Success
- Rinse your chickpeas well! It helps remove that “canned” taste.
- Don’t overdress the salad. Start with a little dressing and add more if needed.
- For an extra flavor boost, use fresh herbs. Dill or mint would be delicious!
- Make a big batch on Sunday and portion it out for lunches throughout the week. Super convenient!
- Need to make a WIC Meals recipe today? This recipe fits the bill!
FAQs
Q: Can I use dried chickpeas instead of canned?
Absolutely! Just soak them overnight and cook them according to package directions. It just takes a bit more planning. Some Eat Like A Girl Recipes recommend pre-soaking beans.
Q: Is this salad good for weight loss?
Yep! This salad is high in protein and fiber, which can help you feel full and satisfied, making it easier to eat fewer highly processed foods. It’s a smart choice for anyone looking for healthy High Folate Meals or Cottage Cheese and Veggie dishes. It’s so, so satisfying!
This Cottage Cheese and Chickpea Salad is a winner, y’all. It’s quick, easy, and packed with good-for-you ingredients. Perfect for those busy weeknights when you want a healthy meal without the fuss. But don’t just take my word for it; give it a try! I think you’ll find it’s a new family favorite.
Print
Zesty Cottage Cheese and Chickpea Salad
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
This Cottage Cheese and Chickpea Salad is the perfect combination of creamy, crunchy, and refreshing. Loaded with protein-rich chickpeas, cool cucumbers, colorful peppers, and fresh herbs, it’s a light but satisfying dish that’s ready in minutes.
Ingredients
1 cup cottage cheese (low-fat or full-fat)
1 can (15 oz) chickpeas, drained and rinsed
1/2 cucumber, diced
1/4 red onion, finely chopped
1/2 bell pepper (any color), diced
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice (about 1/2 lemon)
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1. Drain and rinse the chickpeas. Pat them dry using a clean towel or paper towel.
2. Chop the cucumber, red onion, bell pepper, and parsley into small pieces.
3. In a large bowl, mix together the cottage cheese, chickpeas, and chopped vegetables.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
5. Pour the dressing over the salad and toss everything together gently until well combined.
6. Taste and adjust seasoning. Add a pinch of cayenne pepper if you like a little heat.
7. Serve chilled or at room temperature. Enjoy!
Notes
This salad stores well in the fridge for up to 2 days.
Great as a quick lunch, post-workout snack, or high-protein side dish.
You can swap parsley for dill or cilantro depending on your flavor preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, High Protein, Healthy
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 15mg
Keywords: cottage cheese salad, chickpea salad, high protein lunch, healthy salad, quick lunch