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a plate with chickpea tomato cottage cheese salad

Chickpea, Tomato & Cottage Cheese Salad

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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!