This Chickpea, Tomato & Cottage Cheese Salad is quick, perfect for summer and absolutely delicious. Not only is it easily customizable based on in season vegetables, it’s high and protein and a beautiful dish.
Why You’ll Love This Recipe:
This is what I like to make when I finally get my hands on heirloom tomatoes. This crispy chickpea and tomato salad with a pesto cottage cheese spread is quick and perfect for summer. Cottage cheese is blended with garlic, pine nuts, fresh basil and olive oil for a creamy base and then is layered with seasoned tomatoes. Top it all off with roasted chickpeas for an added crunch along with dill and some more fresh basil. Serve with crispy bread for the perfect snack break or summer appetizer.
Chickpea, Tomato & Cottage Cheese Salad
Ingredients
The cottage cheese spread:
- 1 Cup Cottage Cheese
- 1 Cup Fresh basil
- Sprinkle of red pepper flakes
- Sea salt
- Pepper
- 1/3 Cup Olive oil
- 1/3 Cup Pine nuts
- 1 Clove garlic
The chickpeas:
- 15.5 Oz Chickpeas A can
- Olive oil
- Sea salt
- Pepper
- 1/2 a Lemon
The rest:
- 2 Large heirloom tomatoes, sliced
- Flaky sea salt
- Pepper
- Olive oil
- Fresh dill for topping
- Fresh basil for topping
- Crispy bread or whatever you want to serve with
Instructions
- Preheat oven or grill to 400. Add chickpeas to a baking sheet and drizzle with olive oil, salt and pepper. Bake for 20-25 min until crispy and golden.
- Meanwhile, make the cottage cheese pesto by blending all ingredients in a food processor until smooth, creamy and combined. Season to taste.
- Slice tomatoes and season with flaky sea salt, pepper and red pepper flakes.
- Scoop cottage cheese pesto on a large serving plate and spread into an even layer. Layer tomatoes, and then spread crispy chickpeas overtop, Add fresh dill, basil and a drizzle of olive oil and lemon juice to finish. Serve with crispy sourdough bread. Enjoy!
