Ingredients
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1 cup 1% low-fat no-salt-added small-curd cottage cheese
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2½ tablespoons extra-virgin olive oil, divided
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2 tablespoons chopped fresh dill, divided
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2 tablespoons lemon juice, divided
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1½ tablespoons drained capers, coarsely chopped
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1 tablespoon thinly sliced chives, plus more for garnish
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⅛ teaspoon salt plus ¼ teaspoon, divided
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2 cloves garlic, finely chopped
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¼ teaspoon ground pepper, plus more for garnish
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⅔ cup halved cherry tomatoes
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⅔ cup chopped seedless cucumber
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⅓ cup thinly sliced red onion
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⅓ cup rinsed canned chickpeas
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2 soft-cooked large eggs, halved lengthwise
Directions
- Combine 1 cup cottage cheese, 1½ teaspoons oil, 1 tablespoon dill, 1½ teaspoons lemon juice, 1½ tablespoons capers, 1 tablespoon chives and ⅛ teaspoon salt in a medium bowl; stir well. Divide between 2 serving bowls.
- Whisk chopped garlic, ¼ teaspoon pepper and the remaining 1 tablespoon dill, 1½ tablespoons lemon juice and ¼ teaspoon salt in a medium bowl until combined. Add ⅔ cup each tomatoes and cucumbers and ⅓ cup each onion and chickpeas; toss to coat.
- Top each bowl with 1 cup of the vegetable mixture, and 2 egg halves. Garnish with additional chives and black pepper, if desired. Drizzle the bowls with the remaining 2 tablespoons oil.
