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A close-up shot of a creamy vegetarian chickpea salad served in a rustic bowl, showing the texture of mashed chickpeas and fresh celery.

Cottage Cheese Chickpea Salad (The Perfect High-Protein Lunch)

This Cottage Cheese Chickpea Salad is a creamy, high-protein, and delicious lunch ready in just 10 minutes. It's a healthy, no-mayo recipe perfect for meal prep, sandwiches, wraps, or as a flavorful dip. A must-try vegetarian dish!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Full-Fat Cottage Cheese Blended for extra creaminess, if desired.
  • 1 can (15-ounce) Chickpeas Rinsed and drained.
  • 2 stalks Celery Finely chopped.
  • 1/4 cup Red Onion Finely diced.
  • 2 tbsp Fresh Dill Chopped.
  • 1 tbsp Lemon Juice Freshly squeezed.
  • 1 tsp Dijon Mustard
  • 1/4 tsp Salt Or to taste.
  • 1/8 tsp Black Pepper Or to taste.

Equipment

  • 2 Mixing bowls
  • 1 Fork or Potato Masher

Method
 

  1. In a medium bowl, combine the cottage cheese, lemon juice, Dijon mustard, salt, and pepper. Stir until well mixed.
  2. In a separate large bowl, add the rinsed and drained chickpeas. Use a fork to mash about half of the chickpeas, leaving the rest whole for texture.
  3. Add the finely chopped celery, red onion, and fresh dill to the bowl with the chickpeas.
  4. Pour the cottage cheese dressing over the chickpea mixture and stir until everything is evenly combined.
  5. For best results, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Texture Tip: For an extra creamy dressing, blend the cottage cheese in a food processor or with an immersion blender before mixing.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.