Cottage-Cheese and Chickpea Pasta Salad

Blend or mash 1 cup of cottage cheese with lemon juice, herbs, and black pepper. Fold it into 8 ounces of cooked and cooled whole-grain pasta with one can of rinsed chickpeas, cherry tomatoes, cucumber, spinach, and diced peppers. Divide among four covered lunch containers and keep them refrigerated. Transport with cold packs and return leftovers to refrigeration promptly. Cottage cheese can vary in sodium, and dairy does not suit everyone, so compare labels or choose an appropriate alternative. Protein needs and appetites differ; add fruit, bread, or more vegetables as desired. #HighProteinLunch #PastaSalad #CottageCheese #Chickpeas