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 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Lettuce leaves (optional)
Instructions
- In a large bowl, combine cottage cheese, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk lemon juice, olive oil, cumin, salt, and pepper.
- Pour dressing over salad and toss gently until evenly coated.
- Adjust seasoning as needed.
- Serve over lettuce leaves or in bowls. Chill 30 minutes if desired for enhanced flavor.
Notes
- Substitute feta cheese for a tangier flavor.
- Add olives or capers for extra saltiness.
- Stores well in an airtight container up to 3 days.
- Add roasted red peppers for sweetness and color.
- For heat, add red pepper flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian