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
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
Lettuce leaves for serving
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 the 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 results, use full-fat cottage cheese for a creamier texture.
- Rinse chickpeas thoroughly to remove excess sodium from the canning liquid.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 15mg