Description
A refreshing and protein-packed salad featuring cottage cheese, chickpeas, and fresh vegetables, perfect for summer days.
Ingredients
Scale
- 2 cups cottage cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cucumbers, diced
- ½ red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Start by dicing the cucumbers into small, uniform pieces.
- Drain and rinse the chickpeas thoroughly under cold running water.
- In a large bowl, gently combine the cottage cheese, drained and rinsed chickpeas, diced cucumbers, and thinly sliced red onion.
- Drizzle the olive oil and red wine vinegar over your colorful mixture.
- Toss the salad gently but thoroughly to combine all the ingredients.
Notes
This salad can be made ahead and stored in the refrigerator for up to 2 days. For best freshness, leave off the dressing until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 5mg