Cottage Cheese Chickpea Salad
This is quickly becoming one of my favorite lunches. This chickpea salad uses cottage cheese instead of mayo, and the secret ingredient that really takes it to the next level are sun dried tomatoes. You can eat this as is, with crackers, or on a sandwich. This is bursting with flavor, a very easy lunch idea, and full of fiber and protein!
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
7
Serves: 1
Ingredients
- 0.5 cup0.5 cup0.5 cup Chickpeas
- 0.333 cup0.333 cup0.333 cup Cottage Cheese, Lactose-Free - Good Culture
- 1 whole1 whole1 whole Celery, chopped
- 1 whole1 whole1 whole Carrots, chopped
- 4 - 5 whole4 - 5 whole4 - 5 whole Sun-Dried Tomatoes, chopped
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder
- 1 - 2 pinch1 - 2 pinch1 - 2 pinch Real Salt - Redmond, to taste
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mash the chickpeas (I do this when I'm eating them on crackers or a sandwich - it's optional) and add the rest of the ingredients to a bowl.
- Taste and adjust seasonings if need be!
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My Notes:
About This Recipe
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Coconut Free Egg Free Entrées Gluten Free Grain Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1029 |
| Fat: | 19 g |
| Carbohydrates: | 191 g |
| Protein: | 59 g |
| Cholesterol: | 18 g |
| Sodium: | 1178 mg |
| Fiber: | 46 g |
| Sugars: | 95 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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