Cottage Cheese & Chickpea Salad Bowl
A fresh, high-protein bowl made with creamy cottage cheese, crispy roasted chickpeas, and a bright tomato and cucumber salad. This easy recipe is perfect for meal prep, quick lunches, or a light, satisfying dinner.
Servings: 2
Ingredients
- 1 15-ounce can chickpeas, rinsed and drained
- 1 ½ tablespoons olive oil divided
- ½ teaspoon garlic powder
- 2 teaspoons dried dill weed divided
- ½ teaspoon paprika
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- ¾ cup cherry tomatoes halved
- 1 English cucumber diced
- ½ red onion diced
- ½ cup kalamata and green olives medley
- 1 tablespoon lemon juice about ½ lemon
- 1 tablespoon balsamic vinegar
- 2 cups cottage cheese
- Pita bread or chips optional for serving
Instructions
- Preheat the oven to 400°F.
- Add the chickpeas to a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with garlic powder, 1 teaspoon dried dill, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until everything is well coated.
- Bake for about 20 minutes, or until the chickpeas are golden and crispy.
- While the chickpeas cook, add the tomatoes, cucumbers, red onion, and olives to a mixing bowl. Stir in the lemon juice, balsamic vinegar, remaining olive oil, dried dill, salt, and pepper until everything is well combined.
- Spread the cottage cheese onto a plate or into a bowl, then top with the tomato and cucumber salad and the crispy chickpeas.
- Finish with a sprinkle of extra dill if you like, and serve with pita bread or chips.