Description
Creamy cottage cheese topped with crispy roasted chickpeas, fresh vegetables, herbs, and feta for a balanced, protein-rich salad.
Ingredients
Scale
- 15 oz canned chickpeas, rinsed and drained
- 1/2 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 cup diced cucumbers
- 1 cup diced tomatoes
- 1/4 cup diced red onion
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped dill
- 1 tablespoon chopped parsley
- Kosher salt and black pepper, to taste
- 2 cups cottage cheese
- 2 tablespoons feta cheese
- Extra herbs for garnish
- Pita chips or pita bread, optional
Instructions
- Preheat oven to 400°F and toss chickpeas with olive oil, smoked paprika, salt, cumin, and black pepper, then roast for 25 minutes until crispy.
- Combine cucumbers, tomatoes, onion, lemon juice, vinegar, dill, parsley, salt, and pepper in a bowl.
- Spread cottage cheese on a plate, top with vegetable mixture and chickpeas, finish with feta and herbs, and serve.
Notes
- Best enjoyed the day it is made.
- Store chickpeas separately at room temperature for up to 5 days.
- Store vegetable mixture refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 233
- Sugar: 5g
- Sodium: 998mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 12mg