Instructions:
- Rinse and thoroughly drain the canned chickpeas. Finely dice the cucumber, red pepper, and mince the red onion. Chop the fresh parsley.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, dried oregano, salt, and pepper until emulsified.
- Combine Base: In the large mixing bowl, gently combine the cottage cheese, rinsed chickpeas, diced cucumber, red pepper, and minced red onion.
- Dress and Fold: Pour the prepared dressing over the salad mixture. Gently fold all ingredients together until everything is evenly coated.
- Final Touches: Stir in the fresh, chopped parsley.
- Chill (Recommended): Cover the bowl and chill in the refrigerator for at least 15 minutes to allow the flavours to marry.
- Serve: Give it one final stir before plating or packing.