Prepare Your Ingredients

Open the can of chickpeas and drain them in a colander. Rinse thoroughly under cold water to remove excess sodium. Let drain while prepping vegetables. Dice cucumbers into even half-inch pieces. Slice red onion as thin as possible using a sharp knife or mandoline.

Combine the Base Ingredients

In a large mixing bowl, add the cottage cheese first to create a creamy base. Add the drained chickpeas, diced cucumbers, and sliced red onions. Layer everything without mixing yet so you can check the proportions.

Add the Dressing

Drizzle olive oil evenly over all ingredients. Pour in the red wine vinegar, distributing it across the bowl. Season with salt (start with 1/2 teaspoon) and pepper (start with 1/4 teaspoon).

Gently Toss Everything Together

Using a large spoon or silicone spatula, gently fold everything together from the bottom up. Be gentle to keep cottage cheese curds intact. Continue folding until everything is evenly distributed and coated with dressing.

Taste and Adjust

Take a small spoonful and taste. Add more salt if needed, drizzle more olive oil if too tangy, or add more vinegar for extra zing. Adjust seasoning to your preference.

Serve and Enjoy

Transfer to serving bowls immediately and enjoy fresh. For meal prep, portion into airtight containers and refrigerate for up to 2 days. Give it a gentle stir before serving if it has been sitting.