Ingredients:

  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 cup (225g) full-fat cottage cheese (4% milk fat or higher)
  • 1/4 cup (60ml) plain yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped red onion (30g)
  • 1/4 cup (10g) finely chopped fresh cilantro
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (15ml) olive oil
  • 1-2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup (30g) raisins or sultanas
  • Optional: 1/4 cup (30g) chopped toasted almonds or cashews

Instructions:

  1. Drain and rinse the chickpeas under cold water. Pat dry with paper towels.
  2. In a dry pan, toast nuts over medium heat until fragrant and golden brown (if using).
  3. In a large bowl, combine the cottage cheese, yogurt, mayonnaise, red onion, and cilantro.
  4. Stir in the lemon juice, olive oil, curry powder, cumin, salt, and pepper.
  5. Gently fold in the drained and dried chickpeas, raisins (if using), and toasted nuts (if using).
  6. Taste the salad and adjust seasonings as needed.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld (optional).
  8. Serve chilled or at room temperature.