Cottage Cheese Salad

By Maria Lichty

Published on March 10, 2025

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Simple & Fresh Cottage Cheese Salad

Cottage cheese has become extremely popular because it’s high in protein, but I have always been a cottage cheese fan. I eat it almost every single day.

I am currently loving this simple Cottage Cheese Salad. The creamy texture of cottage cheese combined with the crispy chickpeas, tomatoes, cucumbers, fresh herbs, and tangy feta creates an irresistible blend of flavors and textures.

It’s easy to make and super satisfying, thanks to the protein packed cottage cheese and chickpeas. Enjoy for lunch, a light dinner, or even a snack! I like to serve pita chips or pita bread on the side for dipping.

I hope you will give this nutritious and delicious salad a try! It is one of my go-to easy meals!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some ingredient notes before you get started.

• Cottage Cheese: I love Daisy cottage cheese, but you can use your favorite brand. 4%, 2%, or fat-free cottage cheese will work.
• Chickpeas: I roast the chickpeas in the oven so they are nice and crispy! I like to toss them in a little smoked paprika, cumin, salt, and pepper to give them extra flavor.
• Tomatoes & Cucumber: You can use grape tomatoes or chop up ripe tomatoes. I prefer English or Persian cucumbers.
• Fresh Herbs: Add parsley and dill to brighten up the salad. Mint and basil would also be nice in this salad.
• Feta Cheese: I like to finish the salad with crumbled feta. It adds a salty, tangy kick that ties everything together. Of course, you can leave it off if you wish.
  

How to Make Cottage Cheese Salad

• Roast the chickpeas. Drizzle the chickpeas with olive and season them with smoked paprika, cumin, salt, and pepper. Spread the chickpeas evenly on a baking sheet and roast for 25-30 minutes, or until golden and slightly crispy. Remove from the oven and let them cool for a bit, they will get more crispy as they cool.

• Combine ingredients. In a medium bowl add the diced cucumbers, tomatoes, red onion, fresh lemon juice, red wine vinegar, dill, parsley, salt, and pepper. Sometimes I will also add avocado, olives, or basil and mint! This salad is easy to customize!

• Assemble the salad. Spread the cottage cheese on a plate or platter, you can also put it in a bowl. Top with cucumber tomato mixture and sprinkle with crispy chickpeas. Add crumbled feta cheese for an extra layer of flavor. I like to serve with pita chips for dipping, I love the crunch!

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Salads

Cottage Cheese Salad Recipe

This Cottage Cheese Salad with crispy chickpeas, tomatoes, cucumbers, fresh herbs, and feta is the perfect balance of creamy, crunchy, fresh, and savory. It’s high in protein, nutritious, and delicious—making it a great choice for an easy meal or a satisfying snack.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• 15 oz can 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 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
• For garnish: extra herbs
• Pita chips or pita bread, for serving, optional

Instructions

 

• Preheat the oven to 400 degrees F.
• Place the chickpeas on a baking sheet and drizzle with olive oil. Sprinkle with smoked paprika, salt, cumin, and black pepper. Toss until well coated. Roast for 25 minutes or until the chickpeas are crispy.
• Meanwhile, in a medium bowl combine cucumbers, tomatoes, onion, lemon juice, vinegar, dill, parsley, salt, and pepper.
• Spread the cottage cheese on a plate or platter. Top with cucumber tomato mixture and crispy chickpeas. Sprinkle with feta cheese and extra herbs. Serve with pita chips, pita bread, or enjoy plain.

Notes

Storing Tips: After the salad is assembled, it is best the day it is made. If you want to meal prep, you can make the crispy chickpeas in advance. Store in an airtight container on the counter for up to 5 days. Store the tomato and cucumber mixture in a separate container in the fridge for up to 2 days. Keep the cottage cheese in the container until ready to eat and assemble. 

Nutrition

Calories: 233kcal, Carbohydrates: 22g, Protein: 21g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 12mg, Sodium: 998mg, Potassium: 445mg, Fiber: 6g, Sugar: 5g, Vitamin A: 410IU, Vitamin C: 10mg, Calcium: 177mg, Iron: 2mg

Keywords chickpeas, cottage cheese, cucumber, tomato

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• Cottage Cheese Frittata– a great high protein breakfast! Easy to customize too!
• Cottage Cheese Creamy Pesto Pasta– my kids love this pasta and it’s SO easy to make!