Description
This Cottage Cheese & Chickpea Salad Bowl is a vibrant and nutritious dish perfect for a quick lunch or light dinner. Featuring crispy roasted chickpeas seasoned with aromatic herbs and spices, juicy cherry tomatoes, refreshing cucumber, tangy olives, and creamy cottage cheese, this salad combines a variety of textures and flavors. Finished with a zesty lemon-balsamic dressing and optionally served with pita bread or chips, it’s a wholesome and satisfying meal ready in just 30 minutes.
Ingredients
Chickpeas and Seasoning
- 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
Salad Ingredients
- ¾ cup cherry tomatoes, halved
- 1 English cucumber, diced
- ½ red onion, diced
- ½ cup kalamata and green olives medley
Dressing
- 1 tablespoon lemon juice (about ½ lemon)
- 1 tablespoon balsamic vinegar
- Remaining olive oil (½ tablespoon)
- Remaining dried dill (1 teaspoon)
- Remaining kosher salt (½ teaspoon)
- Remaining black pepper (¼ teaspoon)
Additional
- 2 cups cottage cheese
- Pita bread or chips (optional for serving)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the chickpeas, ensuring they will become golden and crispy.
- Season the chickpeas: Place the rinsed and drained chickpeas on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with garlic powder, 1 teaspoon dried dill weed, paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss thoroughly to coat evenly with the seasonings.
- Bake until crispy: Roast the seasoned chickpeas in the preheated oven for about 20 minutes, stirring halfway through to ensure even cooking, until they are golden brown and crisp.
- Prepare the salad mix: While the chickpeas bake, combine the halved cherry tomatoes, diced English cucumber, diced red onion, and olive medley in a mixing bowl.
- Make the dressing: To the salad mix, add lemon juice, balsamic vinegar, the remaining ½ tablespoon olive oil, 1 teaspoon dried dill weed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir well until the vegetables are evenly coated in the dressing.
- Assemble the bowl: Spread the cottage cheese evenly onto a serving plate or bowl. Top with the prepared tomato and cucumber salad, then scatter the roasted crispy chickpeas over the top.
- Garnish and serve: Optionally sprinkle extra dried dill for garnish. Serve alongside pita bread or chips if desired for added texture and to scoop the salad.
Notes
- For extra crunch, ensure the chickpeas are dried thoroughly before seasoning and baking.
- You can use fresh dill instead of dried dill for a brighter herbal flavor.
- Adjust the seasoning amounts according to your taste preference.
- This salad works well as a light vegetarian meal or as a hearty side dish.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but keep the chickpeas separate to maintain their crispiness.
- Pita chips or bread are optional but add nice texture for serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
