This salad is super easy, fresh, and packed with flavor. It’s perfect when you want something fast but still feel like you’re eating something good. I love how creamy the cottage cheese is against the chickpeas, and with crunchy veggies and a squeeze of lemon—it’s just right.
Why I Love This Recipe
I first made this salad when I was low on time and had a bunch of random things in the fridge. It came together in 10 minutes, and I’ve been making it ever since. It’s my go-to for lunch or a light dinner when I want something healthy but comforting.
- No cooking needed
- Takes 10 minutes
- Creamy, crunchy, fresh, and filling
- Perfect for meal prep or quick lunches
- Packs in protein and fiber without feeling heavy
What You’ll Need
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cottage cheese (full-fat or low-fat, your choice)
- ½ cup diced cucumber
- ½ cup halved cherry tomatoes
- ¼ cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (fresh)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Tools You’ll Need
- Cutting board
- Chef’s knife
- Citrus juicer
- Large mixing bowl
- Spoon for mixing
- Measuring cups and spoons
Pro Tips
- Use full-fat cottage cheese for extra creaminess
- Chill your chickpeas before mixing for a cooler salad
- Dice veggies small so everything mixes well in each bite
- Taste before serving—add more lemon or salt if needed
- Great as a spread on toast, too
Substitutions and Variations
- Swap chickpeas for white beans or lentils
- Add chopped avocado for extra creaminess
- Use dill or mint instead of parsley
- Add a pinch of cumin or za’atar for a flavor twist
- Toss in some feta if you love cheese
Make Ahead Tips
You can chop everything ahead and store it in separate containers. Mix just before eating. It stays fresh in the fridge for up to 3 days once mixed.
Servings & Time
Servings: 2
Total Time: 10 minutes
and Instructions
Step 1: Rinse and drain the chickpeas
Rinse 1 cup canned chickpeas under cold water and let them drain well. You want them dry so the salad isn’t watery.
Step 2: Dice the veggies
Dice ½ cup cucumber, halve ½ cup cherry tomatoes, and finely chop ¼ cup red onion. Chop 2 tablespoons of fresh parsley.
Step 3: Add ingredients to mixing bowl
In a large bowl, add the chickpeas, 1 cup cottage cheese, diced cucumber, halved cherry tomatoes, chopped red onion, and chopped parsley.
Step 4: Make the dressing
In a small bowl, mix 1 tablespoon olive oil, 1 tablespoon lemon juice, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
Step 5: Mix it all together
Pour the dressing over the salad. Gently mix until everything is coated and combined.
Step 6: Serve
Scoop the salad into a round bowl and serve with an extra sprinkle of black pepper or a lemon wedge if you like.
Leftovers and Storage
Store in an airtight container in the fridge for up to 3 days. Stir before eating again. It’s great cold, straight from the fridge.
Why This Recipe Works (Quick Science)
The protein in cottage cheese plus fiber in chickpeas makes this salad super filling. The lemon juice adds acid to brighten the flavor, and the olive oil helps blend everything together while keeping it creamy. Chopped raw veggies add crunch and freshness that balance the richness.
Common Mistakes
- Not draining chickpeas enough—makes the salad watery
- Overmixing—cottage cheese can get too mushy
- Not seasoning enough—taste and adjust salt/lemon
- Using too much onion—can overpower the whole thing
What to Serve With
- Toasted pita or whole grain bread
- Grilled chicken or salmon
- A bowl of soup for a full meal
- Add it to a wrap or sandwich
FAQ
Can I use Greek yogurt instead of cottage cheese?
Yes, but it’ll be tangier and less chunky.
Is this good for meal prep?
Definitely! Just keep the dressing separate until you’re ready to eat.
Can I make it vegan?
Yes—use a plant-based cottage cheese alternative or swap for mashed avocado or hummus.
Does this need to be chilled before serving?
It tastes best slightly chilled, but it’s also great right after mixing.
Final Thoughts
This cottage cheese and chickpea salad is a quick fix that tastes like you put in way more effort. It’s fresh, creamy, crunchy, and satisfying. If you make it, let me know how it turned out or drop your favorite variation in the comments. I’d love to hear what you think!