Prepare the lemon dill vinaigrette by whisking together olive oil, fresh lemon juice, Dijon mustard, chopped dill, salt, and black pepper in a small bowl or jar. Mix well until the dressing becomes smooth and slightly emulsified.

In a large mixing bowl, add the drained chickpeas and cottage cheese. Stir gently so the cottage cheese lightly coats the chickpeas and creates a creamy base for the salad.

Add the baby spinach, cherry tomatoes, chopped cucumber, thinly sliced red onion, and sunflower seeds to the bowl. Toss everything gently to combine while keeping the vegetables crisp.

Drizzle the lemon dill vinaigrette over the salad and toss lightly to distribute the dressing evenly. Serve immediately or refrigerate for 10–15 minutes to allow the flavors to blend together.