Are you looking for a nutritious, delicious, and easy-to-make meal? This cottage chee
Packed with pro
Whether you’re a vegetarian or just want a wholesome dish, this recipe is customizable and budget-friendly.
Why You’ll Love This Cottage Cheese and Chickpea Salad Bowl
High in Protein: Cottage cheese and chickpeas are perfect sources of protein that keep one full for a long duration.
Quick and Easy: It can be made in less than 15 minutes, making it suitable for a busy day or for a quick meal.
Customizable: Change any ingredients or flavours to suit your taste or diet.
Meal Prep Friendly: Prepare ahead of time to enjoy it throughout the week while fresh.
Price Friendly: Contains cheap and common ingredients such as chickpeas and cottage cheese.
Ingredients
1 cup cottage cheese (full-fat or low-fat, depending on preference)
1 can (15 oz) chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/4 red onion, finely chopped
1 avocado, diced (optional for creaminess)
2 cups baby spinach or mixed greens
1/4 cup fresh parsley or cilantro, chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp tahini (optional for a creamy dressing)
1/2 tsp ground cumin
Salt and pepper to taste
Optional: crumbled feta, sunflower seeds, or chopped almonds for crunch
Instructions
Make the Dressing: In a small bowl, combine olive oil, lemon juice, tahini, cumin, salt, and pepper until smooth. Keep the mixture aside.
Prepare the Base: A big bowl of baby spinach or mixed greens will be the base.
Add Chickpeas and Veggies: Add chickpeas topped with cherry tomatoes, cucumber, red onion, and some avocado if desired.
Add Cottage Cheese: On top, dollop cottage cheese for a creamy, protein boost.
Drizzle and Garnish: Pour the dressing over the salad and sprinkle with some fresh parsley or cilantro; feta, or seeds would be a nice touch as well, for that extra crunch.
Toss and Serve: Either lightly toss everything together or leave it layered for a pretty presentation. Serve immediately or chill for later.
Tips
Well-Rinsed Chickpeas: Give the chickpeas a good rinse—it gets rid of extra salt and improves the taste.
Use Fresh Herbs: Toss in some fresh parsley or cilantro for a burst of fresh flavour that elevates the dish.
Adjust Dressing Consistency: If the dressing’s too thick, thin it out with extra lemon juice or a splash of water.
Chill for Better Flavour: Let the salad chill for 10–15 minutes; it helps the flavours meld together.
Experiment with Spices: Feel free to play around with spices like smoked paprika, za’atar, or chilli flakes to switch up the flavour profile.
Variations and Substitutions
For vegans: Use something like vegan yogurt or cashew cheese rather than cottage cheese. Such products, being plant-based, are still creamy without any dairy used.
Grain Boost: Make your dish heartier by adding any kind of cooked grains, whether it’s quinoa, farro, or brown rice, to make it grainier. Grains are nutritionally packed and will make your dish more filling.
Change the protein source: If you’re sick of chickpeas, swap them out for black beans, lentils, or grilled tofu. All of these great protein sources add a different flavour dynamic to the dish.
Dressing alternatives: And, there are some other flavours you can try, such as balsamic vinaigrette, yogurt dressing, or spicy harissa drizzle. They have their distinct flavour to the dish.
Low-Carb Alternative: To reduce carbs, omit the avocado and instead add more greens or use zucchini noodles. Your meal will remain light and fresh.
Nut-Free Crunch: If you have to avoid nuts or seeds, replace them with roasted chickpeas or croutons. Those will still give you a satisfying crunch without the allergens.
Serving Suggestions
As a Main Dish: It is great by itself, as a light lunch or dinner, very good for those secretly wanting something easy, but satisfying.
With Bread: To complete the filling meal, offer with some crusty bread: whole grain or pita. The bread adds to the nice mouthfeel and real time in the dynamics and flavours of the dish.
For Gatherings: Serve in a big bowl when potlucks or picnics. Top off the presentation with some additional herbs, enhancing flavour as well.
With Protein: For the meat-eaters, grilled chicken, shrimp, or a boiled egg on this dish will complete it.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
You may prepare the salad ingredients (like veggies, chickpeas, and dressing) beforehand, keeping them stored separately in airtight containers in the fridge for up to 3 days.
Right before serving, combine everything, which will ensure that the greens stay fresh.
Storing
If you have an assembled salad, store it in an airtight container in the fridge for up to 2 days. It would be best to keep the dressing separate; the salad would otherwise become soggy.
Freezing
It is not very advisable to freeze this salad as cottage cheese and fresh veggies lose their texture and all good tastes once thawed.
FAQs
Q. Is this salad gluten-free?
Yes, this recipe is gluten-free by nature; however, make sure any optional toppings like croutons are gluten-free, as required.
Q. Can I use dried chickpeas instead of canned?
Absolutely! Soak and cook dried chickpeas until tender, then use as directed.
Q. How long does the dressing last?
The lemon-tahini dressing can be stored in the fridge in an airtight container for up to 5 days.
Q. Can I add fruit to this salad?
Yes! Diced apples, pomegranate seeds, or dried cranberries provide a sweet contrast.
Conclusion
In conclusion, the Cottage Cheese and Chickpea Salad Bowl offers a complete, healthy, tasty, and versatile meal.
Whether you’re munching on it for a quick lunch or a light dinner, this salad bowl will surely satisfy your cravings.
Go make one today and play around with the variations to give it a personal twist!
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Cottage Cheese and Chickpea Salad Bowl
Ingredients
- 1 cup cottage cheese
- 1 can 15 oz chickpeas, rinsed and drained
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1/4 red onion finely chopped
- 1 avocado diced (optional)
- 2 cups baby spinach or mixed greens
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp tahini optional
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Optional: feta sunflower seeds, or almonds
Instructions
- Whisk olive oil, lemon juice, tahini, cumin, salt, and pepper to make the dressing.
- Place spinach or greens in a bowl.
- Add chickpeas, tomatoes, cucumber, onion, and avocado.
- Spoon cottage cheese over the salad.
- Drizzle with dressing and garnish with herbs or optional toppings.
- Toss or serve layered.
