Zucchini and Crispy Chickpeas with Whipped Cottage Cheese
Ingredients: Chickpeas, Olive oil, Salt, Black pepper, Cottage cheese · 40 min cook time · 420kcal · $17.50
Ingredients
1can Chickpeas, 4tablespoons Olive oil, to taste Salt, to taste Black pepper, 8ounces Cottage cheese, 0.5cup Basil, 2whole Zucchini, 1loaf Bread, 1bunch Scallions, 1whole Lemon, 2cloves Garlic
Instructions
1. Drain and rinse a can of chickpeas, dry them really well on paper towels, toss with olive oil, salt, and pepper on a sheet pan, and roast in the oven until crispy.
2. In a food processor, blend cottage cheese, fresh basil leaves, salt, and pepper until smooth and whipped.
3. Slice zucchini using a mandoline into ribbons, rotating as you go to avoid seeds.
4. Slice up some crusty bread and toast in the oven until crispy.
5. Chop scallions, zest and juice the lemon, grate garlic, and chop extra basil.
6. In a bowl, toss the zucchini ribbons with chopped scallions, lemon zest, lemon juice, grated garlic, olive oil, chopped basil, salt, and black pepper.
7. Assemble the dish by spreading whipped cottage cheese on the bottom of a bowl, topping with the seasoned zucchini salad, crispy chickpeas, more scallions, basil, black pepper, a drizzle of olive oil, and serve with toasted bread on the side.
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