Cottage Cheese and Chickpeas Salad: Quick, Fresh Lunch (Print Version)

Cottage Cheese and Chickpeas Salad: A healthy, protein-rich lunch thats easy to make. Perfect for busy days, keeping you full and energized.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 10 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 1 cup (250g) full-fat cottage cheese
02 - 1 can (15 oz / 425g) chickpeas, rinsed and drained

→ Fresh Add-ins

03 - 1/2 English cucumber, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 2 tbsp red onion, finely minced

→ Flavor Boosters

06 - 2 tbsp fresh dill, chopped
07 - 1 tbsp fresh lemon juice
08 - 1 tbsp extra virgin olive oil

→ Finishing Touches

09 - Salt, to taste
10 - Freshly cracked black pepper, to taste

# Instructions:

01 - First things first, get those veggies ready. I usually start by rinsing the chickpeas really well under cold water – don't skip this, it helps with digestion and gets rid of that can-liquid taste. Then, I dice my cucumber, halve those cherry tomatoes, and finely mince the red onion. This is where I sometimes get a little teary-eyed from the onion, but it's worth it for that sharp bite! Everything should be roughly the same size for even mixing. The kitchen starts smelling wonderfully fresh at this point.
02 - Grab a medium-sized mixing bowl. Into it goes the glorious cottage cheese – I always love the sound it makes as it plops into the bowl, so satisfying! Then, add the rinsed chickpeas. This is the foundation of your Cottage Cheese and Chickpeas Salad. I remember once I used a bowl that was way too small, and everything went flying when I tried to mix it. Learn from my mistakes, a bigger bowl is always better!
03 - Now for the color and crunch! Toss in your diced cucumber, halved cherry tomatoes, and that finely minced red onion. It’s like watching a painting come to life, honestly. The vibrant reds and greens against the creamy white are just so appealing. Give it a gentle stir just to get things acquainted, but don't overmix yet!
04 - This is where the magic happens! Sprinkle in that beautiful fresh dill – I just love the smell of it, so summery. Then, a generous squeeze of fresh lemon juice, a drizzle of good olive oil, and a sprinkle of salt and freshly cracked black pepper. I always taste a tiny bit at this stage to see if it needs more lemon or pepper; it's all about personal preference, you know?
05 - Now, gently fold everything together until all the ingredients are evenly distributed. You don’t want to mash the cottage cheese too much, just combine it. I sometimes get a bit zealous with my mixing, and the tomatoes get a little squished. Oops! Once mixed, I like to cover the bowl and pop it in the fridge for at least 15-20 minutes. This chilling time really lets all the flavors hang out and get to know each other, making the Cottage Cheese and Chickpeas Salad even better.
06 - When it's ready, pull it out of the fridge, give it one last gentle stir, and serve it up! It should look vibrant, smell fresh and herby, and taste wonderfully creamy with a satisfying crunch. Sometimes I sprinkle a little extra dill on top for presentation, just because it looks so pretty. This Cottage Cheese and Chickpeas Salad is truly a simple pleasure, perfect for any day!

# Notes:

01 - Personal cooking tip I've learned through experience: Always rinse canned chickpeas thoroughly; it makes a huge difference in flavor and texture.
02 - Storage advice that actually works from my kitchen trials: For longer storage, add fresh cucumber and tomatoes to individual servings right before eating.
03 - Substitution I've tried that worked surprisingly well: Fresh parsley or chives can stand in for dill if you're in a pinch.
04 - Serving suggestion that makes this dish extra special: Serve with warm pita bread for scooping, it's just delightful!

# Tools You'll Need:

01 - Mixing bowl
02 - knife
03 - cutting board
04 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 25g
Protein: 25g

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