I love this protein-packed Cottage Cheese and Chickpeas Salad. With creamy cottage cheese, hearty chickpeas, vibrant cherry tomatoes, crisp cucumber, and finely chopped red onion tossed in extra virgin olive oil and lemon, this dish quickly became one of my Quick High Protein Lunch Ideas. It offers a balanced, filling option perfect for any meal.

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I’ve recently recreated my version of a protein-packed Cottage Cheese And Chickpeas Salad that’s become one of my go-to meals. I started with a cup of creamy cottage cheese and mixed in a can of chickpeas, which gives it that hearty, filling vibe perfect for a busy day.

I threw in some cherry tomatoes and diced cucumber to add crunch, along with finely chopped red onion for a hint of tang. A drizzle of extra virgin olive oil and the juice of one lemon ties everything together with a nice, bright flavor.

I finish it off with a scattering of fresh parsley and a pinch of salt and black pepper. This salad is ideal for easy cold lunch ideas for adults or for a quick high protein lunch that’s both satisfying and refreshing.

If you enjoy creative chickpea lunches or are looking for a new twist on cottage cheese and beans, this might just become your new favorite.

Why I Like this Recipe

1. I like this recipe because the combination of cottage cheese and chickpeas gives me a really good dose of protein and makes me feel full for longer.
2. I love how fresh the salad tastes with all the veggies, especially the cherry tomatoes and cucumber, which makes it a perfect light meal.
3. I appreciate how easy it is to throw together even on a busy day; it doesn’t get complicated at all.
4. I also dig the tangy kick from the lemon and olive oil dressing that ties everything together in a simple but tasty way.

Ingredients

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Cottage Cheese is a great source of protein and adds a creamy texture.
Chickpeas provide lots of fiber and protein, making the salad filling and hearty.
Cherry Tomatoes bring a sweet tangy flavor along with vitamins and burst of color.
Cucumber gives a crisp crunch and plenty of hydration for a refreshing bite.
Extra Virgin Olive Oil delivers healthy fats and a mild fruity flavor that unites the dish.
Red Onion adds a sharp taste kick that contrasts with the creaminess in a fun way.
Fresh Parsley and Lemon Juice offer freshness and a zesty acidity for perfect balance.
Salt and Black Pepper season everything just right to enhance the natural flavors.

Ingredient Quantities

1 cup cottage cheese

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1/4 cup red onion, finely chopped

2 tbsp extra virgin olive oil

Juice of 1 lemon

Salt to taste

Black pepper to taste

2 tbsp fresh parsley, chopped

How to Make this

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1. Drain and rinse the chickpeas if you havent already done that.

2. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the parsley roughly.

3. In a big bowl, combine the cottage cheese with the chickpeas, tomatoes, cucumber, red onion, and parsley.

4. In a smaller bowl, mix the extra virgin olive oil with the lemon juice and add salt and black pepper to taste.

5. Drizzle the dressing over the salad ingredients and toss everything together gently.

6. Give it a taste and adjust the salt and pepper if needed.

7. Let the salad sit for a few minutes so all the flavors can blend before serving.

Equipment Needed

1. Colander – You need this to drain and rinse the chickpeas properly.
2. Large mixing bowl – This bowl is used to combine the cottage cheese with all the veggies.
3. Small mixing bowl – Use it to mix together the olive oil, lemon juice, salt and pepper for a dressing.
4. Cutting board – It helps you chop the cherry tomatoes, cucumber, red onion and parsley safely.
5. Chef’s knife – Essential for dicing, halving and roughly chopping all your vegetables.
6. Measuring cups and spoons – Necessary to measure out your cottage cheese, olive oil, and lemon juice correctly.
7. Salad serving utensils – When it comes time to toss the salad and serve it, these will come in handy.

FAQ

Can i make this salad ahead of time?

Yes, but be careful as the veggies might get a bit soggy if you leave it too long. I usually mix the dressing in just before serving.

Can i substitute cottage cheese with something else?

Sure, you can use Greek yogurt if you want a creamier texture, but the flavor will be a bit different.

What other ingredients can i add to mix it up?

You could toss in some bell peppers or even a handful of spinach for extra color and crunch.

How long do leftovers last in the fridge?

If stored in an airtight container, it should be good for about 1-2 days.

Can i adjust the lemon or seasoning amounts?

Absolutely, feel free to add a bit more lemon juice or salt and pepper to suit your taste.

Cottage Cheese And Chickpeas Salad Recipe Substitutions and Variations

If you’re not into cottage cheese, you could use Greek yogurt or even ricotta cheese. They both work super well in the salad
Don’t have chickpeas? Try draining a can of white beans or black beans instead. They really bring a nice texture
If cherry tomatoes are out of season, grape tomatoes or even chopped regular tomatoes can do the trick
Not a fan of red onion? Substitute with scallions or even a little bit of shallot for a milder bite

Pro Tips

1. If you have the time, chill all your ingredients before mixing so when you toss them together, every bite is super refreshing and the flavors really get to know eachother.
2. When you’re chopping the veggies, try to keep them in similar sizes so each forkful has a bit of every flavor and no one ingredient overpowers the rest.
3. Don’t be afraid to taste as you go. Add a little extra lemon or salt if it feels like it needs more zing, because sometimes the first mix isn’t quite enough.
4. A good quality extra virgin olive oil can really make a difference in the dressing so if you can shop for a fresh bottle, it totally pays off in taste.