Cottage Cheese Chickpea Salad (Printable Version)

Fresh cottage cheese & chickpeas blend with crisp veggies and tangy lemon for a nutritious, no-cook salad option.

# Ingredients Required:

→ Dairy

01 - 250 ml cottage cheese

→ Legumes

02 - 1 can (approximately 400 g) chickpeas, drained and rinsed

→ Vegetables

03 - 1 medium cucumber, diced
04 - 150 g cherry tomatoes, halved
05 - 60 ml red onion, finely chopped
06 - 30 ml fresh parsley, chopped

→ Dressing

07 - 30 ml lemon juice
08 - 15 ml olive oil
09 - Salt, to taste
10 - Black pepper, to taste

# Guide to Cooking:

01 - In a large bowl, mix the cottage cheese with the drained chickpeas.
02 - Incorporate the diced cucumber, halved cherry tomatoes, and finely chopped red onion into the bowl.
03 - Add the chopped fresh parsley to the mixture.
04 - Drizzle olive oil and lemon juice over the combined ingredients.
05 - Sprinkle salt and black pepper according to personal preference.
06 - Gently toss all components together until evenly combined.
07 - Refrigerate the salad for 15-20 minutes to enhance flavors.

# Extra Suggestions:

01 - Adjust lemon juice and olive oil quantities to taste for desired acidity and richness.
02 - For creamier texture, opt for full-fat cottage cheese.
03 - Incorporate additional vegetables like bell peppers or celery for added crunch and variety.

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