Description
A refreshing and protein-packed salad featuring crisp cucumbers, chickpeas, and creamy cottage cheese, perfect for summer picnics or easy dinners.
Ingredients
Scale
- 2 cups cottage cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cucumbers, diced
- ½ red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by dicing the cucumbers into small, uniform pieces for even texture.
- Thinly slice the red onion, making sure the pieces are delicate enough to blend harmoniously with the other flavors.
- Drain and rinse the chickpeas thoroughly under cold running water.
- In a large bowl, gently combine the cottage cheese, drained and rinsed chickpeas, diced cucumbers, and thinly sliced red onion.
- Drizzle the olive oil and red wine vinegar over the salad, seasoning generously with salt and freshly ground black pepper to taste.
- Toss the salad gently but thoroughly to combine all the ingredients and coat them evenly with the dressing.
Notes
This salad can be made a day in advance; just keep the dressing separate until you’re ready to serve to maintain that satisfying crunch. Feel free to substitute plain Greek yogurt for cottage cheese for a tangy twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 10mg