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Cottage Cheese Salad with Roasted Chickpeas, Fresh Vegetables, and Feta Recipe

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4.3 from 63 reviews

This Cottage Cheese Salad is a vibrant, protein-packed dish featuring crispy roasted chickpeas, fresh cucumbers, tomatoes, and herbs, layered over creamy cottage cheese and topped with tangy feta. Perfect as a light lunch, snack, or side, it combines fresh Mediterranean flavors with a satisfying crunch.

Ingredients

Roasted Chickpeas

  • 15 oz can chickpeas, rinsed and drained
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper

Salad Mix

  • 1 cup diced cucumbers
  • 1 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped parsley
  • Kosher salt and black pepper, to taste

Final Assembly

  • 2 cups cottage cheese
  • 2 tablespoons feta cheese
  • Extra herbs for garnish
  • Pita chips or pita bread, for serving (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chickpeas.
  2. Roast Chickpeas: On a baking sheet, spread the rinsed and drained chickpeas. Drizzle them with olive oil and sprinkle smoked paprika, kosher salt, cumin, and black pepper evenly over the chickpeas. Toss to coat fully. Roast in the oven for 25 minutes or until the chickpeas become crispy and golden.
  3. Prepare Salad Mixture: While the chickpeas roast, combine diced cucumbers, diced tomatoes, diced red onion, lemon juice, red wine vinegar, chopped dill, chopped parsley, kosher salt, and black pepper in a medium bowl. Stir thoroughly to blend the flavors.
  4. Assemble Salad: Spread the cottage cheese evenly on a serving plate or platter. Top with the cucumber and tomato mixture, then scatter the crispy roasted chickpeas over the top. Sprinkle with feta cheese and garnish with extra fresh herbs for added color and flavor.
  5. Serve: Serve the salad with optional pita chips or pita bread, or enjoy it as is for a wholesome, refreshing dish.

Notes

  • Make sure chickpeas are well drained and patted dry before roasting to ensure maximum crispiness.
  • For a spicier kick, add a pinch of cayenne pepper to the chickpeas before roasting.
  • Use fresh herbs like dill and parsley for the best flavor.
  • Leftover salad can be stored in an airtight container and kept refrigerated for up to 2 days.
  • This salad works well as a light meal or a hearty side dish for grilled meats or fish.

Find it online: https://justsosavory.com/cottage-cheese-salad-with-roasted-chickpeas-fresh-vegetables-and-feta-recipe/