Whipped cottage cheese bowl with crispy chickpeas
18 min · 39 g protein · 420 cals / serving
A cool, creamy, crunchy dinner bowl: cottage cheese whipped smooth with lemon, garlic and herbs, spread in a wide bowl and topped with smoky pan-crisped chickpeas, a chopped cucumber and tomato salad and a pinch of chilli. Like a hummus plate, with the protein turned up.
Ingredients
Crispy chickpeas
- 1 can (15 oz) chickpeas, drained, rinsed and patted very dry
- 1 1/2 tsp olive oil
- 1 tsp paprika, smoked
- 1 tsp ground cumin
- 1/2 tsp garlic powder
Whipped cottage cheese
- 2 cups cottage cheese (1%)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove garlic
- 2 tbsp fresh dill, or chives or basil
Salad
- 2/3 cucumbers, diced
- 1 1/3 cups cherry tomatoes, quartered
- 1/4 red onion, finely diced
- 3 tbsp fresh parsley, chopped
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/2 tsp red pepper flakes, or Aleppo pepper
Steps
- Heat the oil in a large non-stick frying pan over medium-high heat. Add the drained, patted-dry chickpeas in one layer and fry 6–8 minutes, shaking the pan now and then, until golden and crisp outside. Off the heat, toss with the paprika, cumin, garlic powder and half the salt.
- Meanwhile blend the cottage cheese, lemon juice and zest, garlic and dill until completely smooth, about 1 minute with a stick blender or small food processor.
- Toss the cucumber, tomatoes, red onion and parsley with the lemon juice and the rest of the salt.
- Spread the whipped cottage cheese over two wide bowls, swirling a hollow in the middle. Pile on the salad and the warm chickpeas and finish with the pepper flakes.
Good to know
Why are my chickpeas not crisp?
Water is the enemy: pat them very dry with a towel and rub off any loose skins, and give them room in the pan. An air fryer does it too, 12 minutes at 400°F, shaken twice.
Something to scoop with?
Warm pita or flatbread, as with hummus. Or make it a packed lunch: whipped cottage cheese, salad and chickpeas in separate boxes keep 3 days, but the chickpeas soften.
Per
- Calories
- 73
- Protein
- (39%)
- 7 g
- Fat
- (24%)
- 2 g
- Carbohydrates
- (38%)
- 8 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 272 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 841 kcal goes into the pot and 1179 g of ingredients comes out as about 1145 g of food: 73 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.