Name: 15-Minute Cottage Cheese Chickpea Salad Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 cup cottage cheese; 1 can chickpeas, rinsed and drained; 1 cucumber, chopped; 1 cup cherry tomatoes, cut in half; 1/4 cup finely diced red onion; 2 tbsp chopped fresh parsley; 2 tbsp lemon juice; 1 tbsp olive oil; Salt, as needed; Pepper, as needed

Introduction

If you’re looking for a quick, protein-packed lunch that’s fresh and flavorful, this 15-Minute Cottage Cheese Chickpea Salad is your answer. It combines creamy cottage cheese with tender chickpeas and crisp vegetables for a satisfying meal that gets better with time. Perfect for meal prep or a speedy midday bite!

A white, round bowl holds a fresh salad with three main layers of ingredients. On the left side, there is a layer of light beige chickpeas mixed with small bits of green herbs. The middle section features a thick layer of white cottage cheese with a soft and crumbly texture, drizzled with golden olive oil and sprinkled with black pepper and red chili flakes. On the right side, there are sliced green cucumber rounds layered next to thin rings of purple-red onion. All ingredients rest on a white marbled surface, with small green herb leaves spread across for garnish. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: In a large mixing bowl, combine the cottage cheese and the rinsed and drained chickpeas. Stir gently to evenly distribute the cottage cheese among the chickpeas, creating the creamy base for your salad.

Step 2: Add the chopped cucumber, halved cherry tomatoes, finely diced red onion, and chopped fresh parsley to the bowl. Toss everything together to distribute the veggies and herbs evenly throughout the mixture.

Step 3: Drizzle the lemon juice and olive oil over the salad. Season with salt and pepper to taste. Gently toss everything together to coat the ingredients evenly with the dressing. Taste and adjust seasoning if needed.

Step 4: Transfer the salad to the refrigerator and chill for 15-20 minutes before serving. Chilling allows the flavors to meld and the salad to become even more refreshing.

Tips & Variations

Drain and rinse chickpeas well to avoid a watery salad.

Let chopped cucumber sit with a pinch of salt for 10 minutes, then pat dry to remove excess moisture.

Soak diced red onion in cold water for 5 to 10 minutes to mellow its sharp flavor.

Swap cottage cheese for ricotta, feta, or Greek yogurt for a different creamy texture.

Substitute chickpeas with white beans, black beans, or cooked lentils if preferred.

Use lime juice or white wine vinegar in place of lemon juice for a different tang.

Fresh herbs like dill, cilantro, or basil can replace parsley for a flavor twist.

FAQs

What kind of cottage cheese is best to use?

Small curd cottage cheese works well for a smoother texture, while large curd adds chunkiness. Full-fat cottage cheese provides richer flavor and creaminess, but low-fat versions work fine too. Choose a fresh, creamy brand rather than a watery one for best results.

Can I make this salad ahead of time?

Yes, this salad is meal prep friendly. You can prepare it fully and refrigerate it for a couple of days as the flavors improve with time. Alternatively, chop the vegetables and rinse chickpeas a day ahead, then mix with cottage cheese and dressing just before serving for maximum freshness.