Mediterranean Cottage Cheese Bowl Recipe
Turns out cottage cheese works great as a base for Mediterranean flavors - like a deconstructed Greek salad with protein.
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.