Chickpea salad with cottage cheese and cucumber

Ingredients for 1 serving

Weigh the ready-to-eat chickpeas after draining; do not use dried chickpeas. Weigh the cottage cheese including its cream. Wash the cucumber, remove the ends and weigh 150 g of edible cucumber with the skin. Oil, dressing and bread are not included.

Method

1. Drain the ready-to-eat chickpeas in a sieve. Then weigh 200 g into a bowl. Store the remainder according to the manufacturer’s instructions.
2. Wash the cucumber, trim off the ends and weigh 150 g. Cut it into small cubes. Dry excess water from the chopping board so the cheese does not become too watery.
3. Stir the cottage cheese in its container and weigh 150 g, including the cream. Add it to the chickpeas and cucumber and mix gently.
4. Serve the entire amount immediately as one serving. The cheese and chickpeas already contain salt; taste before adding more. Weigh and calculate any added oil, bread or dressing separately.

How we calculated it

Ingredient energy = weight in grams × kcal per 100 g ÷ 100. The sum covers the whole recipe, which makes one serving. Card energy is rounded to 10 kcal and protein to a whole gram.

404.50 kcal → ≈ 400 kcal · 28.65 g → 29 g

Reference values per 100 g: Bonduelle steamed chickpeas, 119 kcal and 6 g of protein; Arla Natural Cottage Cheese 500 g, 102 kcal and 10.3 g; Matvaretabellen raw Norwegian cucumber, 9 kcal and 0.8 g. Energy = 200×119/100 + 150×102/100 + 150×9/100 = 404.5 kcal. Protein = 200×6/100 + 150×10.3/100 + 150×0.8/100 = 28.65 g. The entire recipe is one serving. The cucumber data is a reference: variety and origin can affect its composition. Use your own product labels, especially if the fat content of the cottage cheese differs. These values are calculated from ingredients, not from an Elite photo analysis.