1-First Steps: Getting Your Ingredients Ready First, drain and rinse the 15 oz can of chickpeas well to remove any excess liquid and canned taste. Then, dice the 1 cup of cucumbers, finely chop the 1/4 cup of red onion, and chop the 1 tablespoon each of fresh dill and parsley. Set these aside so they’re easy to grab when you need them.

2-Preheat your oven: to 400°F (204°C) as the next step, which is key for roasting the chickpeas. Toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon cumin, and 1/4 teaspoon black pepper on a baking sheet. Roast them for 25-30 minutes until they’re golden and crispy, then let them cool.

3-Mixing and Assembling: In a large bowl, combine the 1 cup diced cucumbers, 1 cup diced tomatoes, 1/4 cup diced red onion, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon chopped dill, and 1 tablespoon chopped parsley. Add kosher salt and black pepper to taste, mixing everything gently for a fresh veggie medley. You can also toss in optional add-ins like avocado or olives for extra flair.

4-Spread 2 cups of cottage cheese onto a plate or bowl to create a creamy base. Top it with your veggie mixture, then sprinkle on the crispy chickpeas and 2 tablespoons of crumbled feta cheese. Finally, garnish with extra herbs and serve with pita chips or bread if you like. The total time is about 35 minutes, with 10 minutes of prep, making it perfect for busy days.

5-Tips for the Best Results: Once assembled, let the flavors meld for a bit before eating, as chilling enhances the taste. This salad boasts nutritional perks, like 21 grams of protein per serving, which is great for a high-protein meal. For more healthy ideas, visit our homepage to explore similar recipes.