Description
An elegant and protein-rich salad featuring silky cottage cheese and nutty chickpeas, brightened with lemon and fresh herbs.
Ingredients
Scale
- 1 1/2 cups cottage cheese
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp toasted pine nuts or toasted slivered almonds
- 1 small cucumber, diced (optional)
- Zest of 1 lemon
Instructions
- Prepare the chickpeas: Spread the rinsed, drained chickpeas on a kitchen towel and pat dry. Press a few gently with a spoon for firmer texture.
- Whisk the dressing: In a small bowl, combine olive oil, lemon juice, Dijon, minced garlic, salt, and pepper until glossy.
- Fold base and sauce: In a mixing bowl, add cottage cheese and pour in half the dressing. Gently fold to combine. Add chickpeas and toss.
- Add textural contrasts: Fold in diced cucumber and chopped parsley. Sprinkle lemon zest and adjust seasoning as needed.
- Finish and plate: Transfer to a serving dish, scatter toasted nuts on top, and drizzle with remaining oil.
Notes
For best results, use full-fat cottage cheese and freshly squeezed lemon juice. Pair with microgreens or butter lettuce for an elevated presentation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 15mg