Chickpea, Tomato & Cottage Cheese Salad

재료

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

15 ½ Oz Chickpeas (A can)

Olive oil

Sea salt

Pepper

1/2 a Lemon

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

방향

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!