Lettuce-Free Salad
Who needs lettuce when you’ve got flavor like this? This crunchy, protein-packed salad brings chickpeas, cherry tomatoes, cucumbers, and a tangy dressing together on a bed of creamy cottage cheese—because boring salads are so last season.
Equipment
- Cutting board
- Knife
- Mixing bowl
- Measuring spoons
- Measuring cups
- Spoon or spatula
Ingredients
- 1 can 15 oz garbanzo beans, drained and rinsed
- 1 ¼ cups cherry tomatoes halved
- ½ small red onion finely chopped
- 1 ½ cups mini cucumbers sliced into half moons (about 5–6 mini cucumbers, or 1 large cucumber)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons lemon juice about half a lemon
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon everything bagel seasoning plus more for topping
- 2 cups 2% cottage cheese
Instructions
- Toss the Veggies: Add the garbanzo beans, cherry tomatoes, red onion, and cucumbers to a mixing bowl. Stir everything together until well combined.1 can, 1 ¼ cups cherry tomatoes, ½ small red onion, 1 ½ cups mini cucumbers
- Dress It Up: Drizzle the balsamic vinegar, olive oil, and lemon juice over the veggie mix. Toss it again to make sure everything is coated in flavor.2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 2 teaspoons lemon juice
- Season It: Sprinkle in the sea salt, black pepper, and everything bagel seasoning. Give it another good mix to evenly distribute the seasoning.½ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon everything bagel seasoning
- Plate and Serve: Divide the cottage cheese evenly among 4 plates or bowls (about ½ cup per serving). Spoon the salad on top of each serving and sprinkle with extra everything bagel seasoning if desired.2 cups 2% cottage cheese
