What You Need
- One 15-oz can chickpeas, drained and rinsed
- 1 tbsp canola oil
- 1 tsp smoked paprika
- 1/8 tsp table salt
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- 1 1/4 cups diced English cucumber
- 3/4 cup seeded and diced tomatoes
- 3 tbsp diced red onion
- 1 1/2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 2 tbsp fresh dill, chopped, plus more for garnish
- 1 tbsp fresh parsley, chopped
- Salt and black pepper
- 1 1/2 cups 2% cottage cheese
- 2 tbsp crumbled feta cheese, plus more for serving
- Pita chips or warm pita bread for serving
Roast Your Chickpeas
Heat oven to 400F. Spread the chickpeas on a rimmed baking sheet.
Toss them with the oil, smoked paprika, salt, cumin, and black pepper. Make sure they’re coated evenly.
Roast for ~25 minutes, shaking the pan halfway through. They’ll be golden with crispy spots. They crisp up more as they cool.
Mix the Salad
While the chickpeas roast, throw the cucumber, tomatoes, red onion, lemon juice, vinegar, dill, and parsley in a bowl.
Season with a pinch of salt and pepper. Let this sit for ~10 minutes – the vegetables release some juice and everything melds together.
Put It Together
Spread the cottage cheese on a large plate, making swirls with the back of a spoon. Leave it rustic looking.
Spoon the cucumber mixture over the cottage cheese, letting some peek through around the edges.
Top with your crispy chickpeas and crumble the feta over everything. Add more fresh dill if you’ve got it.
Serve with pita chips or warm pita for scooping. The contrast of creamy cottage cheese, fresh vegetables, and crispy chickpeas is what makes this work. If you meal prep, keep the chickpeas separate until serving or they’ll go soft.
Mediterranean Cottage Cheese Bowl Recipe
Ingredients
- One 15-oz can chickpeas drained and rinsed
- 1 tbsp canola oil
- 1 tsp smoked paprika
- 1/8 tsp table salt
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- 1 1/4 cups diced English cucumber
- 3/4 cup seeded and diced tomatoes
- 3 tbsp diced red onion
- 1 1/2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 2 tbsp fresh dill chopped, plus more for garnish
- 1 tbsp fresh parsley chopped
- Salt and black pepper
- 1 1/2 cups 2% cottage cheese
- 2 tbsp crumbled feta cheese plus more for serving
- Pita chips or warm pita bread for serving
Instructions
- Heat oven to 400°F.
- Toss drained chickpeas with oil, paprika, salt, cumin and pepper on rimmed baking sheet.
- Roast chickpeas 25 minutes, shaking once halfway, until golden and crispy.
- Mix cucumber, tomatoes, onion, lemon juice, vinegar, dill, and parsley in bowl. Season with salt and pepper. Rest 10 minutes.
- Spread cottage cheese on plate, creating swirls.
- Layer cucumber mixture over cottage cheese, leaving edges visible.
- Top with roasted chickpeas and feta cheese.
- Garnish with extra dill and serve with pita.
