Cottage Cheese and Chickpea Salad Recipe

Cottage cheese and chickpea salad with creamy cottage cheese, tangy feta, and roasted chickpeas, complemented by fresh cucumbers, juicy tomatoes, and aromatic herbs. Perfect with pita bread.

June Arthurs
June 24, 2025
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Cottage Cheese Chickpea Salad Bowl

Ingredients

  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 cup diced cucumbers
  • 1 cup diced tomatoes
  • 1/4 cup finely diced red onion
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper, to taste
  • 2 cups cottage cheese
  • 2 tablespoons crumbled feta cheese
  • Extra chopped herbs, for garnish
  • Pita chips or pita bread, for serving (optional)

Preheat and Roast the Chickpeas

Preheat your oven to 400°F.

Place the chickpeas on a baking sheet and drizzle them with olive oil.

Sprinkle smoked paprika, salt, cumin, and black pepper over the chickpeas. Toss until they are well coated.

Roast the chickpeas for 25 minutes, or until they turn crispy.

Prepare the Cucumber Tomato Mixture

In a medium bowl, mix cucumbers, tomatoes, red onion, lemon juice, red wine vinegar, dill, parsley, salt, and black pepper.

Stir well and set the mixture aside for flavors to blend.

Assemble and Serve

Spread cottage cheese on a plate or platter.

Top the cottage cheese with the cucumber tomato mixture and roasted chickpeas.

Sprinkle crumbled feta cheese and additional herbs if desired.

Serve with pita chips, warm pita bread, or enjoy it on its own.

Cottage Cheese and Chickpea Salad

Cottage cheese and chickpea salad with creamy cottage cheese, tangy feta, and roasted chickpeas, complemented by fresh cucumbers, juicy tomatoes, and aromatic herbs. Perfect with pita bread.
prep time10 minutes
cook time25 minutes
total time35 minutes
Cottage Cheese Chickpea Salad Bowl
Print Recipe

Ingredients

  • 1 15 ounce can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 cup diced cucumbers
  • 1 cup diced tomatoes
  • 1/4 cup finely diced red onion
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper, to taste
  • 2 cups cottage cheese
  • 2 tablespoons crumbled feta cheese
  • Extra chopped herbs, for garnish
  • Pita chips or pita bread, for serving (optional)

Instructions

  • Preheat your oven to 400°F.
  • Place chickpeas on a baking sheet, drizzle with olive oil.
  • Sprinkle with smoked paprika, salt, cumin, and black pepper. Toss to coat.
  • Roast chickpeas for 25 minutes until crispy.
  • In a bowl, mix cucumbers, tomatoes, red onion, lemon juice, red wine vinegar, dill, parsley, salt, and black pepper. Set aside.
  • Spread cottage cheese on a plate.
  • Top with cucumber tomato mix and roasted chickpeas.
  • Sprinkle crumbled feta cheese and extra herbs.
  • Serve with pita chips or warm pita bread.