Description
Cottage Cheese and Chickpeas Salad: A Refreshing High-Protein Delight
Ingredients
Scale
- 1 cup cottage cheese
- 1 can (15 ounce) chickpeas, rinsed and drained
- 1 cup diced cucumber
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Rinse and drain the chickpeas, then set them aside.
2. In a large bowl, mix the diced cucumber, tomatoes, red onion, lemon juice, olive oil, parsley, dill, salt, and pepper.
3. Gently fold the chickpeas into the vegetable mixture, then add the cottage cheese and lightly stir until everything is combined.
4. Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the ingredients to chill. When ready to serve, give it a gentle stir and enjoy.
Notes
The salad can be made in advance and stored in an airtight container in the refrigerator for up to 4 days.
For meal prep, double or triple the recipe and portion it out into individual servings.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 grams
- Sodium: 400 milligrams
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 18 grams
- Cholesterol: 10 milligrams