Description
A vibrant blend of chickpeas, artichokes, and creamy cottage cheese atop crispy sourdough for a refreshing meal or snack.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14-ounce) can quartered artichoke hearts, drained and chopped
- 1 small Persian cucumber, diced
- 3 tablespoons finely diced sun-dried tomatoes
- 1/4 cup crumbled feta cheese
- 1 clove garlic, finely minced
- 1/4 cup chopped fresh parsley
- 1 & 1/2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 large basil leaves, minced
- 1 & 1/2 cups full-fat cottage cheese
- 6 slices sourdough bread, toasted
- Sea salt and fresh cracked pepper, to taste
Instructions
- Prep the Ingredients: Gather all ingredients, ensuring chickpeas and artichokes are well-drained.
- Mix the Salad: In a bowl, combine chickpeas, artichokes, cucumber, sun-dried tomatoes, feta, garlic, parsley, lemon juice, olive oil, and basil. Toss gently and let sit for 5-10 minutes.
- Prepare the Toasts: Toast slices of sourdough until golden brown and crisp.
- Assemble: Spread cottage cheese over each slice of toast and top with chickpea salad.
- Garnish: Sprinkle with sea salt, cracked pepper, and additional parsley.
- Enjoy!: Serve immediately and enjoy the delightful textures and flavors!
Notes
Rest cottage cheese at room temperature for better spreadability. Store leftover salad in the fridge for 3 days; toast is best fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Toasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 15mg
Keywords: chickpea salad, cottage cheese toast, healthy snack, Mediterranean recipe, quick meal
