Begin by washing and chopping the cherry tomatoes and cucumber into bite-sized pieces. Finely dice the red onion and chop the fresh parsley. In a large mixing bowl, combine the cottage cheese, drained and rinsed canned chickpeas, chopped tomatoes, cucumber, red onion, and parsley, creating a vibrant medley of colors.

In a separate small bowl, whisk together fresh lemon juice, olive oil, salt, pepper, and ground cumin until smooth and well blended. The dressing should be emulsified and slightly thickened, which usually takes about 1-2 minutes of whisking.

Pour the dressing over the salad mixture in the large bowl. Gently toss all the ingredients together using a spatula or large wooden spoon, ensuring that everything is evenly coated with the zesty dressing.

Once combined, take a moment to taste the salad. Adjust the seasoning as needed, adding more salt, pepper, or lemon juice for extra flavor.

If desired, line individual serving plates with crisp lettuce leaves for an extra crunch and a delightful presentation.

Spoon the salad mixture into bowls or onto the lined lettuce leaves. For a final touch, garnish each serving with additional chopped parsley.

If time allows, cover the assembled salad and refrigerate it for about 30 minutes to an hour.