Chickpea cottage cheese salad is packed with protein, fiber, and vibrant flavors. It’s perfect as a light lunch, a post-workout meal, or a refreshing side dish, just like my other no-mayo chickpea chicken salad recipe!
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This chickpea paneer salad isn’t just healthy, it’s a burst of flavors in every bite. Perfect for meal prep or a light, satisfying snack.
🧐Reasons to try this recipe
- Protein-packed: Chickpeas + cottage cheese = perfect combo for muscle and energy boost.
- Fiber-rich: Keeps you full and aids digestion.
- Versatile: Add your favorite veggies, nuts, or sprouts for extra crunch.
- Quick & easy: Ready in 10 minutes – no cooking required if using canned chickpeas.
- High-protein salad, good for weight loss!
- While this salad contains 815 calories per full serving, it’s packed with protein and fiber, keeping you full and satisfied.
- Adjust the portion size to fit your daily calorie goals, and it can still be a healthy choice for weight loss.
Cottage cheese is a fantastic protein-rich ingredient. If you’re looking to use it in more recipes, try combining it with:
- Quinoa for a wholesome, energizing breakfast cottage cheese quinoa bowl.
- Banana for nourishing, chocolate-flavored banana cottage cheese muffins.
For something savory:
- Mix cottage cheese (paneer) with boiled potatoes to create a flavorful filling for paneer aloo paratha, a beloved Indian stuffed flatbread.
- It also pairs wonderfully with a variety of vegetables - perfect for a mixed paneer dish that delivers both creaminess and vibrant flavor in every bite
📋Ingredients
To make this protein-packed Indian salad with chickpeas, the following items are needed:
Chickpeas - Soak overnight and boil until soft enough to mash. Alternatively, canned chickpeas work well; just drain and rinse thoroughly.
For a burst of flavor, try making Indian chickpea salad (aloo chana chaat), where chickpeas are tossed in vibrant Indian chutneys for a tangy, spicy twist!
Cottage cheese - If you’re using paneer, crumble it just like I do in my cottage cheese avocado toast recipe for effortless mixing.
See the recipe card for quantities.
👩🍳How to make chickpea cottage cheese salad?
Wash and pat dry the vegetables. Chop them into small, evenly sized pieces for easy mixing and better taste in every bite. Slice the cherry tomatoes in half lengthwise.
In a large bowl, combine chickpeas, cucumber, onion, tomato, and cottage cheese.
Add salt and pepper. Drizzle with olive oil and lemon juice. Sprinkle hemp seeds if you like. Mix gently to combine.
Garnish with fresh coriander and more hemp seeds. Serve immediately or chill for 15 minutes for a refreshing taste.
Craving a spicy twist on this chickpea paneer salad? Add a spoonful of my 2-ingredient chilli oil or homemade Szechuan sauce on top before serving, or mix it into the dressing for smoky, bold heat.
❄️Storage
Transfer the salad to an airtight container and store it in the refrigerator. For best freshness, consume within 24 hours.
Serving Ideas
- Serve this salad as a light lunch or dinner for weight-management meals.
- Pair it with toast for a balanced meal.
- Pack it for office lunch boxes or meal prep.
- Serve the salad with lemon rice, pumpkin rice and spicy Pakistani chicken biryani.
- Use this salad to fill the cucumber boats, lettuce cups, hollowed bell peppers, or tomatoes for a fun presentation.
- Pair it with egg dishes like egg paratha, egg veggie bites, and egg fry masala.
- It goes well with grilled fish, chicken, baked potatoes, and air-fried potatoes or air-fried vegetables.
ℹ️FAQ
Yes, you can prepare it a few hours in advance. Store it in an airtight container in the refrigerator, add cilanto and hemp seeds just before serving for best freshness.
Yes, this salad is high in protein and fiber, which helps keep you full for longer and supports healthy weight management when eaten in moderation.
To make it vegan, replace cottage cheese paneer with tofu or a plant-based cottage cheese alternative.
Yes, you can eat raw paneer in a salad, as long as it is fresh and of good quality. Fresh paneer is safe to eat raw because it is already cooked during the curdling process. It has a soft, mild taste, which works well in salads.
📝Tips
- Use fresh ingredients to make the salad crisp and flavorful.
- Cut vegetables and cherry tomatoes into uniform pieces for consistent texture in every bite.
- Avoid big chunks of cottage cheese; small pieces or crumbled ones mix better with chickpeas and veggies.
More High Protein Recipes
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🧾Recipe
Chickpea Cottage Cheese Salad
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Ingredients
- 170 g Chickpea
- 50 g Cottage cheese
- 20 g Onion
- 70 g Cucumber
- 70 Cherry tomatoes
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- ½ teaspoon Black pepper
- ½ teaspoon Salt
- 1 teaspoon Hemp seeds
- Cilantro
Instructions
- Wash and pat dry the vegetables. Chop them into small, evenly sized pieces for easy mixing and better taste in every bite. Slice the cherry tomatoes in half lengthwise.
- In a large bowl, combine chickpeas, cucumber, onion, tomato, and cottage cheese.
- Add salt and pepper. Drizzle with olive oil and lemon juice. Sprinkle hemp seeds if you like. Mix gently to combine.
- Garnish with fresh coriander and more hemp seeds.
- Serve immediately or chill for 15 minutes for a refreshing taste.
Video
Notes
- Use fresh ingredients to make the salad crisp and flavorful.
- Cut vegetables and cherry tomatoes into uniform pieces for consistent texture in every bite.
- Avoid big chunks of cottage cheese; small pieces or crumbled ones mix better with chickpeas and veggies
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Nutrition
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