Description
This Cottage Cheese and Chickpea Salad Bowl is a simple yet nourishing dish perfect for any occasion. It combines creamy cottage cheese with hearty chickpeas and fresh vegetables for a balanced meal that’s both satisfying and delicious. Whether you’re looking for a light lunch, a healthy dinner, or a nutritious snack, this recipe is sure to become a favorite!
Ingredients
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1 cup cottage cheese (full-fat or low-fat)
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1 cup cooked chickpeas (or canned, drained and rinsed)
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1 cup cherry tomatoes, halved
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1/2 cucumber, diced
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1/4 red onion, thinly sliced
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1/2 bell pepper (any color), chopped
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Fresh parsley or cilantro, chopped (for garnish)
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1 tbsp olive oil
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1 tbsp fresh lemon juice
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Salt and pepper to taste
Instructions
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In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and bell pepper.
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Add the cottage cheese on top of the vegetables and chickpeas.
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Drizzle with olive oil and lemon juice, and season with salt and pepper.
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Gently toss the salad to combine, ensuring all ingredients are coated.
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Garnish with fresh parsley or cilantro.
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Serve immediately or refrigerate for a few minutes before serving for a chilled salad.
Notes
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For added crunch, sprinkle chopped walnuts or sunflower seeds on top before serving.
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This salad can be stored in the fridge for up to 3 days. Store the cottage cheese separately if prepping in advance.
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You can replace cottage cheese with Greek yogurt for a slightly tangier flavor.
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Feel free to add grilled chicken or hard-boiled eggs for extra protein.
- Prep Time: 10 minutes