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Mediterranean-style cottage cheese chickpea salad in a ceramic bowl with distinct sections: herb-coated chickpeas, diced cucumbers, cubed cottage cheese drizzled with olive oil and seasonings, and thinly sliced purple onions

Cottage Cheese Chickpea Salad

A fresh, high-protein Cottage Cheese Chickpea Salad loaded with crunchy cucumbers, red onions, and a drizzle of olive oil. This quick bowl is perfect for a satisfying 5-minute lunch.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 people
Course: Dinner, lunch, Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup canned chickpeas Rinsed and drained
  • 1 cup full-fat cottage cheese For the creamy base
  • ½ cup English cucumber Diced
  • ¼ cup red onion Finely chopped
  • 2 tablespoon extra virgin olive oil For drizzling
  • 1 tablespoon fresh parsley Chopped
  • ¼ teaspoon red pepper flakes Optional for heat
  • salt and black pepper To taste

Equipment

  • 1 Cutting board For chopping vegetables
  • 1 Chef Knife For dicing
  • 1 Mesh strainer For rinsing chickpeas
  • 1 Serving bowl For assembly

Method
 

  1. Rinse and drain the chickpeas thoroughly to remove the starchy liquid so they are clean and dry.
  2. Dice the English cucumber into small pieces so they add a crisp texture to every bite.
  3. Chop the red onion finely to provide a sharp flavor without overwhelming the dish.
  4. Scoop the cottage cheese into the center of a serving bowl to act as the creamy base.
  5. Arrange the chickpeas, cucumber, and red onion around the cheese so it looks colorful and balanced.
  6. Drizzle olive oil generously over the top for a rich finish that coats the vegetables.
  7. Sprinkle with salt, pepper, red pepper flakes, and fresh parsley so the bowl is perfectly seasoned.

Notes

If you prefer a milder onion flavor, soak the chopped red onions in cold water for five minutes before adding them to the bowl.