Cottage Cheese Chickpea Salad Bowl Recipe
Introduction
This Cottage Cheese Chickpea Salad Bowl is a refreshing and protein-packed dish perfect for a quick lunch or light dinner. Combining creamy cottage cheese with crunchy cucumbers and hearty chickpeas makes it both satisfying and nutritious.
Ingredients
- 2 cups cottage cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cucumbers, diced
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine the cottage cheese, chickpeas, diced cucumbers, and sliced red onion.
- Step 2: Drizzle with olive oil and red wine vinegar, then season with salt and pepper.
- Step 3: Toss everything well to evenly distribute the dressing and serve immediately.
Tips & Variations
- For extra flavor, add chopped fresh herbs like parsley or dill.
- Swap red wine vinegar with lemon juice for a brighter tang.
- Add cherry tomatoes or bell peppers for more color and crunch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Because of the fresh cucumbers and cottage cheese, the salad is best enjoyed fresh, but you can stir it before serving if it separates. Avoid freezing as the texture will change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cheese instead of cottage cheese?
Yes, you can substitute with ricotta or feta for a different texture and flavor, though the salad’s creaminess will vary.
Is this salad suitable for meal prep?
It can be prepped ahead but is best assembled close to serving time to keep the cucumbers crisp and cottage cheese fresh.
PrintCottage Cheese Chickpea Salad Bowl Recipe
A refreshing and protein-packed Cottage Cheese Chickpea Salad Bowl that combines creamy cottage cheese with hearty chickpeas and crisp cucumbers, enhanced by a light vinaigrette dressing. Perfect for a quick, nutritious meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 cups cottage cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cucumbers, diced
- 1/2 red onion, thinly sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large bowl, add 2 cups of cottage cheese, 1 can of drained and rinsed chickpeas, diced cucumbers, and thinly sliced red onion.
- Add Dressing: Drizzle the salad mixture with 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar. Season with salt and pepper according to your taste preferences.
- Toss and Serve: Gently toss all ingredients together until evenly coated with the dressing. Serve immediately for the freshest flavor and texture.
Notes
- For extra crunch, add chopped fresh herbs like parsley or cilantro.
- Substitute red wine vinegar with lemon juice for a citrusy twist.
- Serve chilled for a refreshing taste, especially on warm days.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Keywords: cottage cheese salad, chickpea salad, healthy salad bowl, no-cook salad, vegetarian protein salad, quick salad recipe
