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Cottage Cheese Chickpea Salad

Viral Cottage Cheese Chickpea Salad

A creamy, no-cook high-protein salad featuring a blend of cottage cheese, chickpeas, and fresh Mediterranean vegetables.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 3 Servings
Course: Lunch, Salad
Cuisine: American Fusion, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g cottage cheese
  • 240 g chickpeas drained/rinsed
  • 150 g cherry tomatoes
  • 120 g cucumber
  • 120 g bell pepper
  • 40 g red onion
  • 15 g parsley
  • 30 ml olive oil 15 ml lemon juice
  • Salt and pepper to taste

Equipment

  • Large Mixing Bowl
  • Chef's Knife
  • Citrus Juicer

Method
 

  1. Combine cottage cheese and chickpeas in a large bowl.
  2. Dice and add tomatoes, cucumber, bell pepper, onion, and parsley.
  3. Drizzle with olive oil and lemon juice.
  4. Season with salt and pepper.
  5. Toss gently until evenly coated.
  6. Top with feta (optional) and chill or serve immediately.

Notes

1. Dry the Chickpeas: Patting the beans dry ensures the cottage cheese clings to them rather than becoming watery. 2. Whip for Texture: For a smoother dressing, blend the cottage cheese before mixing with vegetables. 3. Rest for Flavor: While ready in 5 minutes, sitting for 30-60 minutes in the fridge allows the lemon and onion to meld perfectly.