Whenever I fancy a refreshing meal, a light yet satisfying salad is the first thing that comes to my mind. This fresh cottage cheese, spinach and tomato salad with chickpeas is exactly that!
Preparing this delightful meal is a matter of minutes if you have already cooked chickpeas. I do most of the time, and for two reasons: 1, we eat a lot of chickpeas, and 2, I prefer a whole-food approach to pre-prepared groceries any time of the day.
Always be able to quickly prepare an amazing dish!
A whole week of simple, healthy and tasty meals requires just a bit of planning.
The beauty of this chickpeas fresh salad with cheese is in the fact that you can probably prepare it any time of the year. Adding cucumber, which I intend to next time, would further boost the crispness of this mixture.
Think about it as a great way to smuggle in more of the good green stuff into your family table. I’ve added spinach and chard, but arugula, wild garlic, kale, are also very welcome. Increase the measures for cheese and tomato too, in that case.
Speaking of measures, they are completely approximate and casual. Depending on how many people you wish to serve, you should increase certain ingredients – chickpeas, apart from the mentioned ones.
As for the cheese, try and find a chewy, mildly salty and low fat cottage cheese for the perfect taste and texture of the salad. I have a great lady at my local farmer’s market, who always offer fresh cheese which is perfect for combining with oniony veggies, mushrooms or greens.
Fresh cheese, spinach and tomato salad with chickpeas
Course: SaladsDifficulty: Easy3
servings15
minutesMix’n’season and a full meal potential, this fresh cheese, spinach and tomato salad with chickpeas is a true comfort & healthy food!
Ingredients
300 g chickpeas, cooked*
2 spring onions
2 fresh tomatoes, diced
1 cup of fresh spinach, chopped
A handful of chard (optional)
100 g cashews, raw or roasted
150-200 g fresh cottage cheese
1 tablespoon of capers
Fresh or dried herbs: basil, oregano, parsley
For seasoning: lemon juice, olive oil, salt and pepper
Directions
- Mix all the ingredients in a big salad bowl.
- Season with lemon juice and olive oil per taste, add salt and pepper. Stir thoroughly and let it cool in the fridge for at least 15 mins before serving.
Notes
- *Home-cooked (the better option) or canned