🧀 Cottage Cheese Chickpea Salad Bowl
⏱ Time
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Prep Time: 10–15 minutes
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Cook Time: 0 minutes
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Total: About 15 minutes
🥒 Ingredients (Serves 1–2)
| Ingredient | Quantity |
|---|---|
| Boiled chickpeas | 1 cup |
| Cottage cheese (crumbled) | ½ cup |
| Cucumber (sliced) | 1 medium |
| Red onion (sliced) | ¼ cup |
| Olive oil | 1 tbsp |
| Lemon juice | 1–2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Red chili flakes or paprika | ¼ tsp |
| Fresh parsley or coriander (optional) | 1 tbsp, chopped |
| Honey (optional) | ½ tsp |
🍽 Instructions
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Prepare the chickpeas:
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If using canned chickpeas, rinse and drain them well.
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If using dry chickpeas, soak them overnight and boil until tender.
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Chop the veggies:
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Slice the cucumber and red onion.
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Finely chop the parsley or coriander.
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Make the dressing:
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In a small bowl, whisk together olive oil, lemon juice, salt, pepper, chili flakes, and honey (if using).
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Assemble the salad bowl:
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Arrange cucumber slices at the bottom of a bowl.
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Add chickpeas and crumbled cottage cheese on top.
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Sprinkle red onion and chopped herbs over it.
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Add the dressing:
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Drizzle the dressing evenly over the salad.
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Toss gently or leave it layered for presentation.
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Optional:
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Add a drizzle of chili oil or paprika for extra color and flavor.
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🥄 Nutrition (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~300–350 kcal |
| Protein | 20–25 g |
| Carbohydrates | 25–30 g |
| Fat | 12–15 g |
| Fiber | 8–10 g |
💡 Tips
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Flavor variations:
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Add cherry tomatoes, lettuce, or avocado for extra freshness.
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Swap cottage cheese for feta for a tangier taste.
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Meal prep friendly:
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Store in an airtight container for up to 2 days in the fridge.
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