Ingredients
Cottage Cheese Mixture
- 1 cup 1% low-fat no-salt-added small-curd cottage cheese
- 1½ teaspoons extra-virgin olive oil
- 1 tablespoon chopped fresh dill
- 1½ teaspoons lemon juice
- 1½ tablespoons drained capers, coarsely chopped
- 1 tablespoon thinly sliced chives
- ⅛ teaspoon salt
Vegetable Mixture
- 2 cloves garlic, finely chopped
- ¼ teaspoon ground pepper
- 1 tablespoon chopped fresh dill
- 1½ tablespoons lemon juice
- ¼ teaspoon salt
- ⅔ cup halved cherry tomatoes
- ⅔ cup chopped seedless cucumber
- ⅓ cup thinly sliced red onion
- ⅓ cup rinsed canned chickpeas
Toppings and Garnish
- 2 tablespoons extra-virgin olive oil
- 2 soft-cooked large eggs, halved lengthwise
- Additional thinly sliced chives, for garnish
- Additional ground black pepper, for garnish
Instructions
- Prepare cottage cheese mixture: In a medium bowl, combine 1 cup cottage cheese, 1½ teaspoons olive oil, 1 tablespoon dill, 1½ teaspoons lemon juice, 1½ tablespoons chopped capers, 1 tablespoon sliced chives, and ⅛ teaspoon salt. Stir well to blend all flavors. Divide this mixture evenly between 2 serving bowls.
- Make vegetable dressing: In another medium bowl, whisk together finely chopped garlic, ¼ teaspoon ground pepper, remaining 1 tablespoon dill, 1½ tablespoons lemon juice, and ¼ teaspoon salt until well combined.
- Combine vegetables: Add halved cherry tomatoes, chopped cucumber, sliced red onion, and rinsed canned chickpeas to the dressing. Toss gently until the vegetables are evenly coated.
- Assemble bowls: Top each bowl's cottage cheese base with 1 cup of the dressed vegetable mixture. Then place two soft-cooked (soft-boiled) egg halves on top.
- Garnish and finish: Garnish each bowl with additional sliced chives and a sprinkle of black pepper if desired. Drizzle the remaining 2 tablespoons of olive oil evenly over both bowls to add richness and flavor.
Notes
- You can store the undressed vegetable mixture and the cottage cheese mixture separately in airtight containers in the refrigerator for up to 4 days.
- For perfectly soft-boiled eggs, place eggs in simmering water, remove from heat, and let stand in the hot water for 2 to 3 minutes before peeling.
- Use leftover cottage cheese in pancakes, scrambled eggs, as a dip, whipped spread, or mixed with avocado for avocado toast.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Breakfast
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Diabetic, Gluten Free, Vegetarian
