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Zero-Chop Garbanzo Salad with Cottage Cheese and Chicken
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Zero-Chop Garbanzo Salad with Cottage Cheese and Chicken

10 minServes 2Nutri-Score B€€
from @christina.thornton2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • mini cucumber (thinly sliced with a mandoline)Produce2 pieces
  • pickled onion (drained)Produce40 g
  • pressed cottage cheese (pressed, crumbled)Dairy200 g
  • garbanzo beans (canned, drained and rinsed)Pantry240 g
  • banana peppers (sliced)Produce60 g
  • avocado (diced)Produce1 piece
  • rotisserie chicken (shredded)Meat200 g
  • hot sauce (or chili oil)Pantry15 ml
  • apple cider vinegarPantry15 ml
  • coconut aminosPantry15 ml
  • everything but the bagel seasoningSpices5 g
  • chili flakesSpices2 g
  • saltSpices2 g
  • black pepperSpices1 g

per serving

Nutrition

364kcal

Carbs
28 g
Proteins
28 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Mandoline
  • Mixing bowl

step by step

Method

  1. Slice the cucumber

    • Thinly slice the mini cucumbers with a mandoline.
    Step 1

  2. Assemble the salad

    • Add the garbanzo beans, pickled onion, banana peppers, avocado and shredded rotisserie chicken to the bowl.
    • Crumble the pressed cottage cheese over the top.
    Step 2

  3. Make the dressing

    • Whisk the hot sauce or chili oil with the apple cider vinegar, coconut aminos, salt and pepper.
    • Stir in the everything but the bagel seasoning and chili flakes.
    Step 3

  4. Toss and serve

    • Pour the dressing over the salad and toss gently to combine.
    Step 4
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