Cottage Cheese and Chickpea Salad
A protein-packed, refreshing salad featuring creamy cottage cheese, crispy roasted chickpeas, and vibrant fresh vegetables. Perfect for lunch or a light dinner.
Ingredients
- 2 cups cottage cheese - 1 can (15 oz) chickpeas, drained and rinsed - 1 tbsp olive oil - 1/2 tsp smoked paprika - 1/2 tsp cumin - Salt & black pepper - 1 cup diced tomatoes - 1 cup diced cucumbers - 1/4 cup red onion, diced - 1 tbsp lemon juice - 1 tbsp red wine vinegar - 1 tbsp chopped parsley - 1 tbsp chopped dill - 2 tbsp feta cheese (optional)
Instructions
Preheat oven to 400°F (200°C). 2. Pat chickpeas dry, toss with olive oil, smoked paprika, cumin, salt, and pepper. 3. Roast chickpeas for 25-30 min until crispy. 4. In a bowl, mix tomatoes, cucumbers, red onion, lemon juice, red wine vinegar, parsley, and dill. Season to taste. 5. Spread cottage cheese in a bowl or on a plate. 6. Top with veggie mixture, crispy chickpeas, and optional feta. 7. Serve with pita bread or lettuce cups.
Notes
- For extra crunch, store chickpeas separately and add before serving. <br>- Customize with avocado, olives, or chili flakes. <br>- Make it vegan with dairy-free cottage cheese or tofu.