Cottage Cheese And Chickpea Salad Bowl Recipe

I created a Chickpea Cottage Cheese Salad that pairs creamy cottage cheese with hearty chickpeas, crisp fresh veggies, and a bright lemon vinaigrette for a quick, protein-packed, gluten-free bowl ideal for meal prep, lunch, or a fast dinner.

I make this Cottage Cheese and Chickpea salad bowl when I need something fast that actually feels special. Creamy cottage cheese plus nutty chickpeas create a texture mash that kept surprising me the first few times, like each bite changes its mind.

It’s light but filling, no fuss yet not boring, and somehow turned into my go-to when I want Best Quick Lunch Ideas that dont taste like a compromise. Pack it for work or eat it straight from the bowl, it’s also a reliable Protein Lunch Salad when you need something to keep you going.

You might end up making it every week.

Ingredients

• Cottage cheese: creamy protein punch, good for muscle repair, slightly tangy, mild saltiness.
• Chickpeas: nutty fiber and protein, keeps you full, adds earthy, slightly sweet flavor.
• Avocado: rich healthy fats, creamy texture, very filling, balances acidity but can go brown.
• Cherry tomatoes: juicy, vitamin C and antioxidant boost, pop of sweet acidity in every bite.
• Cucumber: crisp, mostly water so refreshing, low cal, adds clean crunch and subtle freshness.
• Olive oil: heart healthy monounsaturated fats, silky mouthfeel, brings flavors together, use sparingly.
• Lemon juice: bright acidic kick, adds tang and lifts flavors, helps keep avocado from browning sometimes.

Ingredient Quantities

• 1 to 1 1/2 cups cottage cheese (about 8 to 12 oz), plain, full fat or low fat your choice
• 1 cup cooked chickpeas, or 1 15 oz can chickpeas, drained and rinsed
• 2 cups mixed salad greens or baby spinach, loosely packed
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 red onion, thinly sliced or to taste
• 1 small bell pepper, diced any color
• 1 ripe avocado, sliced or diced optional
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 clove garlic, minced or grated
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika or regular paprika optional
• Salt and freshly ground black pepper to taste, start with about 1/4 to 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley or cilantro
• 2 tablespoons seeds or nuts, such as pumpkin seeds or chopped walnuts for crunch

How to Make this

1. Drain and rinse the chickpeas well, then pat them dry with a towel so they won’t water down the salad; if you want extra flavor and crunch, toss with a little olive oil, 1/2 teaspoon cumin and a pinch of paprika and roast at 425 F for 20 to 25 minutes until edges get brown.

2. In a small bowl whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1/2 teaspoon ground cumin, 1/4 teaspoon paprika if using, and 1/4 to 1/2 teaspoon salt plus a few grinds of black pepper; taste and adjust, let it sit for a minute so the flavors blend.

3. Roughly chop the salad greens or baby spinach so it’s easy to eat, halve 1 cup cherry tomatoes, dice 1 medium cucumber, thinly slice 1/4 red onion, and dice 1 small bell pepper; put all the chopped veggies in a large bowl.

4. Add the drained chickpeas to the veggies, pour about half the lemon vinaigrette over them, and toss gently so everything gets coated; you can save the rest of the dressing for later or to drizzle on the cottage cheese.

5. Spoon 1 to 1 1/2 cups cottage cheese into the center or over one side of bowls as a creamy base; you can spread it out a bit if you like the cottage cheese mixed into the salad.

6. Pile the dressed chickpea and veggie mix on top of or beside the cottage cheese, then add the optional avocado sliced or diced; if using avocado, sprinkle a tiny pinch of salt and a squeeze of lemon to keep it from browning.

7. Scatter 2 tablespoons chopped fresh parsley or cilantro over the bowl and sprinkle 2 tablespoons seeds or chopped nuts like pumpkin seeds or walnuts for crunch.

8. Drizzle remaining vinaigrette as needed, taste for salt and pepper and tweak if needed; if you roasted chickpeas earlier you might need less dressing since they’re more flavorful.

9. Serve right away or pack into meal prep containers with the avocado separate if you want it fresh the next day; the salad keeps well for 2 to 3 days but add avocado and extra dressing just before eating for best texture.

Equipment Needed

1. Large mixing bowl (for the greens, chickpeas and tossing)
2. Small bowl or jar with lid (whisk or shake the lemon vinaigrette)
3. Measuring spoons and 1/4 or 1/3 cup measure (for oil, lemon, spices)
4. Colander or fine mesh sieve (to drain and rinse the chickpeas)
5. Baking sheet and parchment paper (if you roast the chickpeas at 425 F)
6. Chef’s knife and cutting board (for tomatoes, cucumber, onion, pepper, avocado)
7. Paper towels or clean kitchen towel (to pat chickpeas dry and blot avocado)
8. Salad servers or tongs plus a serving spoon (to plate and add the cottage cheese)

FAQ

Cottage Cheese And Chickpea Salad Bowl Recipe Substitutions and Variations

• Cottage cheese: swap 1 to 1 with plain Greek yogurt for a tangier, thicker bite, or use ricotta if you want creamier milder flavor, or go dairy free with silken tofu, pressing out excess water and adding a pinch of salt.
• Cooked chickpeas: use canned white beans or cannellini beans for a softer, milder swap, or brown lentils for extra protein and a firmer texture, or shelled edamame for a green, nutty twist.
• Mixed salad greens or baby spinach: trade for arugula if you want peppery zip, or chopped romaine for crunch and heft, or massaged kale if you need a sturdier leaf that wont wilt under the cottage cheese.
• Extra virgin olive oil and lemon juice dressing: replace with a simple balsamic vinaigrette or a tahini lemon dressing for creamier, richer flavor, or use red wine vinegar plus a neutral oil like avocado oil if olive oil isnt your thing.

Pro Tips

– Roast the chickpeas for real crunch and deeper flavor. toss them with a little oil and spices and bake until the edges brown, then cool completely so they dont make the salad soggy.

– Turn cottage cheese into a creamy dressing if you want less topping and more coating: blitz it with lemon, garlic and a splash of olive oil in a blender or with a fork until smooth, then thin to taste. this adds protein and keeps the salad creamy without mayo.

– Salt in layers and taste as you go. a little salt on the veggies and a little in the dressing helps everything sing, but dont oversalt early since the cheese and roasted chickpeas can be salty too.

– Add avocado and crunchy seeds or nuts last minute. avocado browns fast so slice or cube it just before serving and keep seeds toasted and separate until plating so they stay crunchy.