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High Protein Cottage Cheese Chickpea Salad

High Protein Cottage Cheese Chickpea Salad - recipe card
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This vibrant, no-cook salad combines creamy cottage cheese with hearty chickpeas and crisp vegetables for a protein-packed meal that’s both refreshing and satisfying. The tangy lemon-herb dressing brightens every bite, while the creamy texture of the cheese balances the crunch of the veggies.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 cup cucumber, diced (about 1/2 medium cucumber)
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp Dijon mustard
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 1/2 cups full-fat cottage cheese (about 12 oz / 340 g)

Instructions

  1. Rinse the chickpeas thoroughly under cold running water and let them drain completely. This removes excess sodium and any canning liquid that might make the salad taste metallic.
  2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, kosher salt, and black pepper until the dressing is smooth and emulsified. Taste the dressing and adjust the seasoning if needed – it should be bright and flavorful.
  3. In a large mixing bowl, combine the drained chickpeas, diced cucumber, red bell pepper, red onion, and fresh parsley. Toss with a spatula so the vegetables and chickpeas are evenly distributed.
  4. Pour the dressing over the vegetable mixture and stir until everything is well coated. The dressing will cling to the chickpeas and veggies, infusing them with citrusy flavor.
  5. Gently fold in the cottage cheese, being careful not to break it up too much. The goal is to have creamy pockets of cheese distributed throughout the salad while keeping some texture.
  6. Let the salad sit for 5 minutes at room temperature to allow the flavors to meld. Then stir once more before serving.
  7. Serve immediately, or refrigerate for up to 2 hours to serve chilled. The salad tastes best when the vegetables are still crisp.
  8. If serving later, stir well before serving and add a sprinkle of fresh parsley on top for color.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. The salad may release some water from the cucumber as it sits; give it a stir before serving. Freezing is not recommended as the cottage cheese and vegetables will become watery and mushy upon thawing.

Nutrition

Keywords: high protein salad, cottage cheese salad, chickpea salad, no-cook meal, healthy lunch, high protein vegetarian, quick salad, make ahead salad, protein bowl, Mediterranean style salad

Find it online: https://thehighproteinrecipes.com/high-protein-cottage-cheese-chickpea-salad/