Enjoy a cozy, protein-packed fall meal with this Cottage Cheese and Chickpea Salad. Fresh red bell pepper, tomatoes, and cucumber mingle with creamy cottage cheese and hearty chickpeas. A burst of lemon and garlic elevates the salad into an exceptional dinner option for crisp autumn days when you crave nourishment.

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I’ve always been on the lookout for a solid dinner option thats both quick and nutritiously sound. My Cottage Cheese and Chickpea Salad is the go-to meal when I need something hearty and satisfying during the fall.

This recipe gives you a nice punch of protein thanks to a full cup of cottage cheese and a whole can of chickpeas, making it a great meatless protein meal. I mix in diced red bell pepper, chopped red onion, grape tomatoes and diced cucumber, all of which load up the salad with vitamins and crunch.

I add a couple of minced garlic cloves, olive oil and the juice of one lemon to tie the flavors together. The salad is then seasoned with salt, pepper and a bit of fresh parsley to round out the taste.

Plus, it fits perfectly into an easy clean eating plan thats great for high-protein needs without ending up overly processed.

Why I Like this Recipe

I like this recipe because it’s super quick and easy to put together when I’m in a rush, yet it still feels like I’m eating something healthy and filling. I really love how the mix of cottage cheese and chickpeas gives it plenty of protein without being too heavy. I also like that the lemon juice and garlic add a nice zing to the dish, making it both tangy and a little spicy in a way that wakes up my taste buds. Plus, it’s fun to chop all the colorful veggies and mix them in, which makes it look as good as it tastes.

Ingredients

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Cottage Cheese: Creamy dairy packed with protein and calcium, making it taste awesome.
Chickpeas: Hearty legumes full of fiber and protein, keep you full longer.
Red Bell Pepper: Crisp and sweet, offering loads of vitamins and crunch.
Grape Tomatoes: Juicy, slightly sweet bursts packed with vitamin C and antioxidants.
Cucumber: Refreshing, hydrating veggie low in calories but high in fiber.
Lemon Juice: Tangy addition that brightens flavors with a burst of vitamin C.
Olive Oil: Rich in healthy fats and adds a smooth texture and mild aroma.
Parsley: Fresh herb that garnishes the dish, addin’ a pop of flavors and antioxidants.

Ingredient Quantities

1 cup cottage cheese (you can use low fat or whole, whichever you prefer)

1 can (15 oz) chickpeas, drained and rinsed

1 red bell pepper, diced into small pieces

1 small red onion, finely chopped

1 cup grape tomatoes, halved or chopped if you like

1 medium cucumber, diced

2 cloves garlic, minced (if you love garlic flavor)

2 tablespoons olive oil

Juice of 1 lemon (about 2 to 3 tablespoons)

Salt and pepper, to taste

1/4 cup chopped fresh parsley (optional but adds a nice touch)

How to Make this

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1. Start by prepping all your veggies: dice the red bell pepper, finely chop the red onion, dice the cucumber, and cut the grape tomatoes in half (or chop them if you like smaller pieces) and mince the garlic.

2. In a big mixing bowl, add 1 cup cottage cheese and the drained, rinsed can of 15 oz chickpeas.

3. Toss in the prepped red bell pepper, red onion, grape tomatoes, and cucumber with the cottage cheese and chickpeas.

4. Drizzle in the 2 tablespoons of olive oil and pour the juice of 1 lemon over the mixture.

5. Sprinkle salt and pepper to taste, and stir it all together gently so everything gets coated.

6. If you love garlic flavor, make sure the 2 minced garlic cloves get well mixed in.

7. Fold in the 1/4 cup chopped fresh parsley if you like that extra herby touch.

8. Give the salad a good stir and taste it to see if it needs a bit more salt, pepper, or lemon juice.

9. Let it chill in the fridge for about 10 minutes if you have the time so the flavors can mingle a bit.

10. Serve up this hearty, protein-packed salad for a quick and easy fall dinner and enjoy!

Equipment Needed

1. A large cutting board to chop the red bell pepper, red onion, cucumber, tomatoes and mince the garlic
2. A sharp chef knife for all your chopping and dicing
3. A can opener to open the 15 oz chickpea can
4. A colander so you can drain and rinse the chickpeas
5. Measuring cups and tablespoons for the cottage cheese, olive oil and lemon juice
6. A big mixing bowl to toss all your ingredients together
7. A citrus juicer if you want to easily squeeze the lemon
8. A spoon or spatula to gently stir everything together
9. A refrigerator for chilling the salad, if you have the time

FAQ

Q: Can I use a different type of dairy instead of cottage cheese? A: Yeah, you can use plain greek yogurt if you like a slightly tangier and creamier texture.

Q: Can I roast the chickpeas to add more crunch? A: Sure thing, roasting the chickpeas beforehand gives a nice extra crunch and a deeper flavor.

Q: How long does this salad stay fresh? A: It usually lasts for about 2 days in the fridge, but it tastes best when its fresh out of the bowl.

Q: Can I prep this salad in advance? A: Yeah, you can, but it's better to add the lemon juice and seasonings right before serving so the veggies stay crisp.

Q: Is this salad served as a side dish or a main meal? A: It works well both ways! It’s light enough to be a side dish, but its filling enough to be a meal on its own.

Cottage Cheese And Chickpea Salad Recipe Substitutions and Variations

Cottage Cheese – You can swap it with ricotta cheese or even thick Greek yogurt if you’re after a creamier twist.
Chickpeas – Try using black beans or cannellini beans instead if you can’t find chickpeas.
Red Bell Pepper – Any other color like yellow or orange bell pepper will add a similar crunch and color.
Red Onion – If it’s too sharp for you, a mild white onion or even some scallions can work pretty well.
Grape Tomatoes – Cherry tomatoes or even sliced regular tomatoes make a good alternative.

Pro Tips

1. Try lettin the salad chill a bit longer than 10 minutes if you can – say about 30 minutes – so all the flavors have more time to blend really well.
2. If you love garlic but wanna mellow the bite, lightly sauté the garlic in some olive oil before mixin it in. It gives a sweeter, more rounded flavor.
3. Taste your salad right before servin it and adjust the salt, pepper, or lemon juice as needed – sometimes a little extra zing really brings the dish alive.
4. For a fun twist and extra crunch, you can roast the chickpeas in the oven for a few minutes with a drizzle of olive oil – it adds both texture and depth to the taste.