Ingredients
Scale
- 1 cup low-fat cottage cheese
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: In a medium bowl, combine the cottage cheese, chickpeas, red onion, and parsley.
- Step 2: In a small bowl, whisk together the lemon juice, olive oil, and garlic powder.
- Step 3: Pour the lemon juice mixture over the cottage cheese and chickpea mixture.
- Step 4: Season with salt and pepper to taste.
- Step 5: Gently stir to combine all ingredients.
- Step 6: Refrigerate for at least 30 minutes to allow the flavors to meld before serving. Serve chilled.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- This salad is best served chilled, but a quick 30-second microwave zap on low power is fine if you prefer it slightly warmer.
- Serve this vibrant salad as a light lunch, a healthy snack, or a unique side dish alongside grilled chicken or fish.
- To enhance the creamy texture, gently mash some of the chickpeas before mixing them with the cottage cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American