Gluten-Free Cottage Cheese and Chickpea Salad Bowl For Spring Dinner
A refreshing and nutritious salad bowl perfect for spring dinners, packed with cottage cheese and chickpeas.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup cottage cheese
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, combine the cottage cheese and chickpeas.
- Add the cherry tomatoes, cucumber, bell pepper, and red onion to the bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh parsley before serving.
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Notes
- Feel free to add other vegetables like spinach or avocado.
- This salad can be made ahead of time and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 10mg