Description
A high-protein, fiber-rich lunch salad with creamy cottage cheese, hearty chickpeas, and fresh vegetables in a zesty lemon-cumin dressing. Ready in 15 minutes!
Ingredients
Scale
1 cup cottage cheese
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
1/2 teaspoon ground cumin
Lettuce leaves, for serving (optional)
Instructions
- In a large mixing bowl, combine the cottage cheese, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and cumin until well combined.
- Pour the dressing over the salad ingredients and toss gently until all components are coated evenly.
- Adjust seasoning with more salt or pepper if desired.
- If using, line a serving platter or individual plates with lettuce leaves.
- Spoon the salad mixture onto the lettuce leaves or serve it directly in bowls.
- Garnish with additional parsley if desired.
- Serve immediately or chill for 30 minutes for the flavors to meld together before serving.
Notes
- For best meal prep, store the undressed salad in an airtight container for up to 3 days. Add dressing just before serving.
- Customize with add-ins like diced avocado, chopped bell peppers, or a sprinkle of feta cheese.
- Ensure chickpeas are well-drained and cucumber is patted dry to prevent a watery salad.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 300