Fresh Cottage Cheese & Chickpeas Salad Recipe (Print Version)

Quick Cottage Cheese & Chickpeas Salad Recipe for a light, satisfying meal. Loaded with fresh herbs and a tangy dressing, it's a weeknight win.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 2 cups (about 16 oz) full-fat cottage cheese
02 - 1 (15-ounce) can chickpeas, drained and rinsed
03 - 1/4 cup finely diced red onion
04 - 1/2 cup thinly sliced celery

→ Creamy Dressing

05 - 2 tablespoons fresh lemon juice
06 - 1 tablespoon extra virgin olive oil
07 - 2 tablespoons sour cream
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper, or to taste

→ Fresh Herbs

10 - 1/4 cup fresh dill, finely chopped
11 - 1/4 cup fresh parsley, finely chopped

# Instructions:

01 - First things first, grab that can of chickpeas. Drain them really well and then give them a good rinse under cold water. This gets rid of that can-liquid taste, which, to be real, isn't the best. I usually just dump them in a colander and let the water run for a minute or so. Let them drain fully; no one wants a watery Cottage Cheese & Chickpeas Salad, right?
02 - Next up, the chopping! Finely dice your red onion – I find a smaller dice integrates better without overpowering the salad. Slice your celery thinly for that satisfying crunch. Then, get to those fresh herbs: dill and parsley. Chop them finely. This is where the magic happens, honestly, the fresh herbs are everything in this Cottage Cheese & Chickpeas Salad. Don't skimp!
03 - In a medium-sized bowl, gently combine your cottage cheese, the rinsed chickpeas, the diced red onion, and the sliced celery. Mix it up until everything looks evenly distributed. This is the foundation of our salad, so make sure it's all happy together before we add the dressing. It’s starting to smell fresh already, I tell ya!
04 - In a separate small bowl, whisk together your fresh lemon juice, olive oil, and sour cream. Season it generously with salt and black pepper. Taste it! This is your chance to adjust. Do you want more tang? Add more lemon. Need more creaminess? A little more sour cream. I always taste at this stage, it saves so much trouble later.
05 - Pour that glorious dressing over your cottage cheese and chickpea mixture. Now, gently fold it all together. You want to coat everything evenly without mashing the cottage cheese too much. I like to use a spatula for this part, making sure to scrape down the sides of the bowl. It should look creamy and vibrant, a beautiful Cottage Cheese & Chickpeas Salad taking shape.
06 - Finally, fold in your freshly chopped dill and parsley. Give it one last gentle stir. Now, here's my pro tip: cover the bowl and pop it in the fridge for at least 30 minutes. This allows the flavors to really meld and deepen. Honestly, it makes such a difference. When you pull it out, it'll be a perfectly chilled, flavorful Cottage Cheese & Chickpeas Salad, ready to enjoy!

# Notes:

01 - Don't skimp on fresh herbs; they truly make all the difference in this salad.
02 - This salad stores well for a few days, perfect for quick lunch prep during the week.
03 - Greek yogurt works as a substitute for sour cream if you prefer a tangier kick, I've tried it and it's good, just different.
04 - Serve chilled with some crusty bread for dipping, or in crisp lettuce cups for a lighter option.

# Equipment Needed:

01 - Cutting board
02 - sharp knife
03 - mixing bowls
04 - whisk
05 - colander

# Nutrition (Per Serving):

Calories: 280
Total Fat: 15g
Total Carbohydrate: 20g
Protein: 20g

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