Description
A refreshing and protein-packed salad featuring creamy cottage cheese and hearty chickpeas, perfect for summer picnics and quick weeknight dinners.
Ingredients
Scale
- 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
- Start by dicing the cucumbers into small, uniform pieces.
- Thinly slice the red onion for the perfect zing.
- Drain and rinse the chickpeas thoroughly under cold running water.
- Combine the cottage cheese, chickpeas, cucumbers, and red onion in a large bowl.
- Drizzle olive oil and red wine vinegar over the salad.
- Season generously with salt and pepper to taste.
- Taste the salad to adjust seasoning as needed.
- Toss gently to combine all ingredients and coat with dressing.
- Enjoy immediately for the best texture and flavor.
Notes
Make it a day ahead to allow flavors to meld. Store leftovers in an airtight container for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 10mg