Pat the drained and rinsed 1 can chickpeas drained, rinsed, and patted very dry completely dry with Paper Towel — the drier they are, the crispier they'll get. Heat 1 tbsp olive oil for crisping 1 can chickpeas drained, rinsed, and patted very dry for crisping 1 can 1 can chickpeas drained, rinsed, and patted very dry drained, rinsed, and patted very dry of 1 tbsp olive oil for crisping chickpeas in a Skillet over medium-high heat. Add the 1 can chickpeas drained, rinsed, and patted very dry in a single layer and cook, shaking the pan occasionally, for 6–8 minutes until golden and crispy. Season with ½ tsp smoked paprika, ¼ tsp kosher salt plus more, and ¼ tsp red pepper flakes (if using). Remove from heat and set aside.

Sort beans and discard any shriveled ones, stones, or debris. Rinse thoroughly in a Colander under cold running water. No soaking needed — pressure cooking works straight from dry. Use roughly 1 lb dried beans to 3–4 cups water or broth. Have aromatics and salt ready; salt can go in at the start.

Add rinsed beans, measured liquid, salt, and aromatics to the inner Pot. Submerge beans fully. Lock the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) on High Pressure. Cook times by bean type: black beans ~25 min; larger beans like white kidney or red beans ~35–40 min. When unsure, start low and check after release. Allow 10–15 min for the pot to come to pressure. When the cycle ends, press Cancel and natural release for 20–30 min — do not open the valve immediately. Pressure is fully released when the float valve drops and the lid unlocks. Short on time? Natural release for at least 10 min, then carefully switch to Venting. Open the lid and bite-test a bean — it should be tender with no hard spots. If still firm, seal and pressure cook on High for an additional 10–20 min, then natural release again. Very old beans or hard water can cause stubbornness.

Divide the 2 cups baby spinach or arugula loosely packed or 2 cups baby spinach or arugula loosely packed between two wide bowls. Spoon 1 cup of 2 cups full-fat cottage cheese 4% milkfat recommended into the center of each Mixing Bowl. Arrange the halved 1 cup cherry tomatoes halved and diced 1 medium cucumber diced into ½-inch pieces around the 2 cups full-fat cottage cheese 4% milkfat recommended. Top with the crispy 1 can chickpeas drained, rinsed, and patted very dry.