In a large mixing bowl, add the rinsed and drained chickpeas along with the cottage cheese. Use a large spoon to gently fold them together until they’re well combined.

Finely dice the cucumber and soak the chopped red onion in cold water for 5 minutes. After soaking, drain the onion and add it along with the diced cucumber to the chickpea and cottage cheese mixture. Toss lightly.

Slice the cherry tomatoes in half and add them to your salad bowl with the freshly chopped parsley. Gently mix until well distributed.

Drizzle fresh lemon juice and a splash of olive oil over the combined salad. Toss lightly yet thoroughly to coat all ingredients.

Season with salt and pepper, tasting for balance. Cover and refrigerate for 15-20 minutes to allow flavors to meld.