Name: Cottage Cheese Chickpea Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 15 oz canned chickpeas, rinsed and drained; 1/2 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon cumin; 1/4 teaspoon black pepper; 1 cup diced cucumbers; 1 cup diced tomatoes; 1/4 cup diced red onion; 1 tablespoon lemon juice; 1 tablespoon red wine vinegar; 1 tablespoon chopped dill; 1 tablespoon chopped parsley; Kosher salt and black pepper, to taste; 2 cups cottage cheese; 2 tablespoons feta cheese; Extra herbs for garnish; Pita chips or pita bread, optional

Jump to Recipe

This Cottage Cheese Chickpea Salad brings together creamy cottage cheese, crispy roasted chickpeas, and fresh vegetables for a balanced dish that works as a light meal or filling snack. It delivers bold flavor without heaviness, making it ideal for busy days when you want something nourishing and quick. With crunchy textures, bright herbs, and a savory finish, this salad fits naturally into a protein packed salad routine while still feeling fresh and comforting. Whether you enjoy it for lunch or an afternoon bite, this recipe offers simple ingredients with reliable results.

Story

I started making this Cottage Cheese Chickpea Salad during weeks when I needed a dependable vegetarian lunch idea that felt complete without extra sides. Cottage cheese provides a creamy base, while roasted chickpeas add crunch and warmth. Each time I make this Cottage Cheese Chickpea Salad, I appreciate how it balances freshness and richness in one bowl. It also works well as a creamy chickpea bowl when served on a platter with pita. Over time, this Cottage Cheese Chickpea Salad became my go-to healthy snack salad that never feels boring and always tastes satisfying.

Ingredients

15 oz canned chickpeas, rinsed and drained
1/2 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 cup diced cucumbers
1 cup diced tomatoes
1/4 cup diced red onion
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Kosher salt and black pepper, to taste
2 cups cottage cheese
2 tablespoons feta cheese
Extra herbs for garnish
Pita chips or pita bread for serving, optional

Step-by-Step Instructions

Preparing the Ingredients

Start by rinsing and draining the chickpeas thoroughly, then pat them dry so they roast evenly. Dice the cucumbers, tomatoes, and red onion into small, uniform pieces, and chop the fresh dill and parsley finely so the herbs distribute evenly throughout the salad.

Cooking Instructions

Preheat the oven to 400°F and toss the chickpeas with olive oil, smoked paprika, salt, cumin, and black pepper before spreading them on a baking sheet. Roast for about 25 minutes until crisp, then mix the vegetables with lemon juice, red wine vinegar, herbs, salt, and pepper. Spread the cottage cheese on a serving plate, top with the vegetable mixture and roasted chickpeas, finish with feta and extra herbs, and serve immediately.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcrowding the chickpeas on the baking sheet, since crowded beans steam instead of crisp. Also, skip overmixing the vegetables with the cottage cheese, as gentle layering keeps the textures clean and appealing.

Pro Tips for Better Flavor

Let the chickpeas cool slightly before adding them so they stay crunchy longer. For extra depth, taste the vegetable mixture before assembling and adjust the acid or salt to suit your preference, which supports a truly nutrient dense recipe.

Serving and Storage

How to Serve

Serve this salad chilled or at room temperature with pita chips for added crunch, or enjoy it straight from the plate for a lighter option. It also pairs well with warm flatbread or as a topping for greens.

How to Store Leftovers

This salad tastes best the day it’s made, but you can store components separately. Keep roasted chickpeas in an airtight container at room temperature for up to five days, vegetables refrigerated for two days, and cottage cheese sealed until ready to assemble.

Conclusion

This Cottage Cheese Chickpea Salad proves that simple ingredients can create a meal that feels thoughtful and complete. With creamy, crunchy, and fresh elements in every bite, it’s an easy recipe worth keeping in regular rotation. Try it once, and it quickly becomes a reliable favorite.

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Frequently Asked Questions

Can I make this salad ahead of time?

You can prep the chickpeas and vegetable mixture in advance, then assemble just before serving to maintain texture and freshness.

Is this recipe suitable for meal prep?

Yes, when stored separately, the components hold well and make quick assembly easy during busy weekdays.

Can I substitute feta cheese?

You can skip feta or replace it with another crumbly cheese if preferred, though feta adds a pleasant salty contrast.