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A bowl of high-protein healthy dinners featuring cottage cheese salad with soft-boiled eggs, chickpeas, and tomatoes.

High-Protein Cottage Cheese Salad

This recipe provides a quick, high-protein dinner option using cottage cheese, fresh herbs, and vegetables. It is designed for fast meal preparation.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 1% low-fat no-salt-added small-curd cottage cheese
  • 2.5 tablespoons Extra-virgin olive oil, divided
  • 2 tablespoons Chopped fresh dill, divided
  • 2 tablespoons Lemon juice, divided
  • 1.5 tablespoons Drained capers, coarsely chopped
  • 1 tablespoon Thinly sliced chives, plus more for garnish
  • 0.375 teaspoon Salt, divided Total of 1/8 tsp + 1/4 tsp
  • 2 cloves Garlic, finely chopped
  • 0.25 teaspoon Ground pepper, plus more for garnish
  • 0.66 cup Halved cherry tomatoes
  • 0.66 cup Chopped seedless cucumber
  • 0.33 cup Thinly sliced red onion
  • 0.33 cup Rinsed canned chickpeas
  • 2 large Soft-cooked eggs, halved lengthwise
Dressing Ingredients
  • 1.5 tablespoons Extra-virgin olive oil From the total amount
  • 1 tablespoon Fresh dill From the total amount
  • 1 tablespoon Lemon juice From the total amount
  • 0.125 teaspoon Salt From the total amount
Salad Base Ingredients
  • 1 cup Cottage cheese
  • 1 tablespoon Fresh dill From the total amount
  • 1 tablespoon Lemon juice From the total amount
  • 1.5 tablespoons Extra-virgin olive oil From the total amount
  • 0.25 teaspoon Salt From the total amount
  • 1 tablespoon Chives, plus more for garnish
  • 2 cloves Garlic, finely chopped
  • 0.25 teaspoon Ground pepper, plus more for garnish
  • 0.66 cup Cherry tomatoes, halved
  • 0.66 cup Cucumber, chopped
  • 0.33 cup Red onion, thinly sliced
  • 0.33 cup Chickpeas, rinsed
  • 2 whole Soft-cooked eggs, halved lengthwise
  • 1.5 tablespoons Capers, coarsely chopped

Equipment

  • Small bowl
  • Medium bowl

Method
 

  1. Combine 1.5 tablespoons of olive oil, 1 tablespoon of dill, 1 tablespoon of lemon juice, 1/8 teaspoon of salt, and half of the ground pepper in a small bowl. Whisk to make the dressing.
  2. In a medium bowl, combine the cottage cheese, remaining 1 tablespoon of dill, remaining 1 tablespoon of lemon juice, remaining 1.5 tablespoons of olive oil, remaining 1/4 teaspoon of salt, capers, chives, garlic, and remaining ground pepper.
  3. Gently fold the tomatoes, cucumber, red onion, and chickpeas into the cottage cheese mixture.
  4. Divide the salad between two plates. Top each serving with one halved soft-cooked egg. Garnish with extra chives and pepper before serving.

Notes

Cook the eggs for 6 to 7 minutes for a soft yolk. This recipe is quick and works well for weeknight meals.

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