About this recipe

A satisfying, nutrient-packed bowl built around creamy cottage cheese and loaded with fresh vegetables, hearty chickpeas, and a bright lemon-herb dressing. Ready in under 20 minutes, this high-protein bowl works equally well as a quick lunch or a light dinner — no cooking required beyond a quick chickpea crisp.

Instructions

1. 1

   Pat the drained and rinsed chickpeas completely dry with paper towel — the drier they are, the crispier they'll get. Heat 1 tablespoon of olive oil in a skillet over ^[medium-high heat]. Add the chickpeas in a single layer and cook, shaking the pan occasionally, for 6–8 minutes until golden and crispy. Season with smoked paprika, kosher salt, and red pepper flakes (if using). Remove from heat and set aside.

2. 2

   In a mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, chopped basil, dried oregano, white wine vinegar, and a pinch of black pepper. Taste and adjust seasoning — add a pinch of kosher salt if needed. Set aside.

3. 3

   Divide the baby spinach or baby spinach between two wide bowls. Spoon 1 cup of cottage cheese into the center of each bowl. Arrange the halved cherry tomatoes and diced cucumber around the cottage cheese. Top with the crispy chickpeas.

4. 4

   Drizzle the lemon-herb dressing generously over each bowl. Finish with toasted pumpkin seeds and everything bagel seasoning if using. Serve immediately.