Cottage Cheese Salad
A fresh and nutritious salad featuring crunchy chickpeas, creamy cottage cheese, and vibrant vegetables, perfect for a light meal or side dish.
Ingredients
Chickpeas Preparation
- 15 oz 15 oz can chickpeas, rinsed and drained Make sure to rinse well to remove excess salt.
- 1/2 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
Salad Ingredients
- 1 cup diced cucumbers
- 1 cup diced tomatoes
- 1/4 cup diced red onion
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped dill Use fresh for best flavor.
- 1 tablespoon chopped parsley Use fresh for best flavor.
- Kosher salt and black pepper, to taste Adjust seasoning as desired.
- 2 cups cottage cheese Can substitute with plant-based yogurt for vegan option.
- 2 tablespoons feta cheese Can substitute with goat cheese or omit for vegan option.
For Serving
- extra herbs for garnish
- Pita chips or pita bread (optional)
Instructions
Preparation
- Preheat the oven to 400 degrees F.
- Place the chickpeas on a baking sheet and drizzle with olive oil.
- Sprinkle with smoked paprika, salt, cumin, and black pepper. Toss until well coated.
- Roast for 25 minutes or until the chickpeas are crispy.
Salad Assembly
- In a medium bowl, combine cucumbers, tomatoes, onion, lemon juice, vinegar, dill, parsley, salt, and pepper.
- Spread the cottage cheese on a plate or platter.
- Top with the cucumber tomato mixture and crispy chickpeas.
- Sprinkle with feta cheese and extra herbs.
Notes
Cottage Cheese Salad is best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Keep the crispy chickpeas separate to maintain their crunch. Adjust seasonings to your taste and feel free to add other vegetables for variation.