Cottage Cheese Salad Recipe

5 from 1 vote

Recipe from Two Peas and Their Pod

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.

Prep Time10

Cook Time25

Total Time35

Course: Salad

Cuisine: American

Keyword: chickpeas, cottage cheese, cucumber, tomato

Servings:

Calories: 233kcal

Ingredients

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