Recipe Ingredients
- 3 tablespoons olive oil
- 1 lemon, juiced, divided, plus lemon wedges, for serving
- 1 teaspoon honey, optional
- Kosher salt and freshly ground black pepper, to taste
- 1 (14.5-ounce) can chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 Persian cucumber, halved lengthwise and cut into 1/4-inch slices
- 1/2 small red onion, thinly sliced
- 1/4 cup roughly chopped fresh dill, divided, plus more for garnish
- 2 tablespoons capers, drained, roughly chopped
- 1 (24-ounce) container Daisy® Pure & Natural Cottage Cheese
- 2 cloves garlic, finely grated
- 2 tablespoons chopped fresh chives, plus more for garnish
Recipe Directions
- Whisk oil, 1/2 the lemon juice and honey together in a large bowl until combined. Season with salt and pepper, to taste. Add chickpeas, tomatoes, cucumber, onion, 2 tablespoons dill and capers and toss to coat. Season with additional salt and pepper.
- Mix cottage cheese, remaining lemon juice, garlic, remaining dill and chives together in a large bowl, season with pepper, to taste.
- Divide cottage cheese among 4 bowls. Top evenly with chickpea salad. Garnish with additional dill and chives. Serve with lemon wedges, and enjoy.
