Cottage Cheese and Chickpea Salad served in a vibrant bowl with fresh vegetables

Cottage Cheese and Chickpea Salad

ByOlivia Carter
Jump to Recipe·Print Recipe

Why Make This Recipe

Cottage Cheese and Chickpea Salad is a wonderful dish that is not only delicious but also packed with protein. It’s a perfect meal for any time of the day and is especially great for lunch or a light dinner. This salad is refreshing and easy to prepare, making it a great choice for busy days or hot summer afternoons. With its bright flavors and crunchy textures, this salad will satisfy your hunger and keep your energy up.

How to Make Cottage Cheese and Chickpea Salad

Ingredients:

  • 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

Directions:

  1. Start by dicing the cucumbers into small, uniform pieces. This helps them mix well with the other ingredients.
  2. Thinly slice the red onion. Its sharp flavor will add a nice kick to the salad.
  3. Drain and rinse the chickpeas thoroughly under cold running water. This step helps remove excess salt and debris.
  4. In a large bowl, gently combine the cottage cheese, drained chickpeas, diced cucumbers, and sliced red onion. Using a big bowl makes it easier to mix everything without making a mess.
  5. Drizzle the olive oil and red wine vinegar over the salad. Season with salt and freshly ground black pepper according to your taste. Feel free to adjust the dressing and seasoning as you prefer.
  6. Toss the salad gently but thoroughly to make sure everything is well-combined and coated with the dressing. Serving it right after mixing keeps the ingredients fresh and tasty.

How to Serve Cottage Cheese and Chickpea Salad

You can serve this salad on its own as a filling meal or as a side dish with grilled chicken or fish. It’s perfect for potlucks and picnics, too. For a beautiful presentation, consider garnishing with fresh herbs like parsley or cilantro before serving.

How to Store Cottage Cheese and Chickpea Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best to eat it within two days for optimal freshness. The flavors may deepen as it sits, but be aware that the cucumbers may lose some crunch.

Tips to Make Cottage Cheese and Chickpea Salad

  • For added flavor, consider tossing in some cherry tomatoes or bell peppers.
  • If you’re looking for more texture, you can add some sliced radishes or shredded carrots.
  • Make sure the chickpeas are rinsed and drained well to avoid extra moisture in the salad.

Variation

You can also experiment with different cheeses. Feta cheese or goat cheese would work well to add a creamier texture and a tangy flavor to the salad.

FAQs

1. Can I use low-fat cottage cheese?
Yes! You can use low-fat cottage cheese if you prefer a lighter option.

2. Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. Just wait to add the cucumbers until right before serving for the best crunch.

3. Is this salad gluten-free?
Yes, this Cottage Cheese and Chickpea Salad is naturally gluten-free, making it a great option for those with gluten intolerances.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cottage Cheese and Chickpea Salad

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A refreshing and protein-packed salad perfect for lunch or a light dinner.

Ingredients

  • 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

  1. Dice the cucumbers into small, uniform pieces.
  2. Thinly slice the red onion.
  3. Drain and rinse the chickpeas under cold running water.
  4. In a large bowl, combine the cottage cheese, chickpeas, cucumbers, and red onion.
  5. Drizzle with olive oil and red wine vinegar. Season with salt and pepper.
  6. Toss the salad gently to combine.

Notes

For added flavor, try tossing in cherry tomatoes or bell peppers. Store leftovers in an airtight container and consume within two days.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No Cooking Required
  • Cuisine: Mediterranean

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

Other recipes

cucumber salad

Quick & Easy Korean Cucumber Salad (Oi Muchim): A Spicy, Tangy Banchan in 5 Minutes

ByELENE

cucumber salad : looking for a vibrant, crunchy, and flavorful side dish that comes together in minutes? This Quick Easy Korean Cucumber Salad—also known as Oi Muchim—is the ultimate Korean banchan (side dish) that delivers big on flavor with minimal ingredients and prep time. This spicy, tangy, and slightly sweet salad pairs perfectly with Korean…

lemon orzo salad

Lemon Orzo Salad with Asparagus

ByELENE

There’s something undeniably refreshing about a spring-inspired pasta salad, and lemon orzo salad with asparagus hits all the right notes—light, zesty, and packed with seasonal flavor. Whether you’re planning a picnic, prepping a make-ahead lunch, or looking for a vibrant vegetarian side dish, this recipe offers a perfect balance of freshness and comfort. What makes…

Colorful rainbow fruit salad with various fresh fruits in a bowl

Rainbow Fruit Salad

BySavannah Brooks

Why Make This Recipe Rainbow Fruit Salad is a colorful and refreshing dish that is perfect for any occasion. It combines a variety of fruits, making it not only a feast for the eyes but also a healthy treat. This salad is great for parties, picnics, or simply as a nutritious snack. Plus, it’s easy…