Ingredients
- Cottage cheese, 1 cup
- Cooked chickpeas, 1 cup
- Red onion, finely chopped, 1/4 cup
- Celery, finely chopped, 1/2 cup
- Fresh dill, chopped, 2 tablespoons
- Lemon juice, 1 tablespoon
- Olive oil, 1 tablespoon
- Salt and pepper to taste
Instructions
- Step 1: In a medium bowl, combine the cottage cheese and cooked chickpeas.
- Step 2: Add the finely chopped red onion, celery, and fresh dill to the bowl.
- Step 3: Drizzle the lemon juice and olive oil over the mixture.
- Step 4: Season with salt and pepper to taste.
- Step 5: Gently stir all the ingredients together until well combined.
- Step 6: Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- This salad is best served cold, so no reheating is needed, but a quick stir will refresh it.
- Serve this salad on toast, in lettuce cups, or as a side with grilled chicken or fish for a complete meal.
- For a flavor boost, try toasting the chickpeas in a pan with a bit of olive oil and spices before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American