Zucchini and Crispy Chickpeas With Whipped Cottage Cheese

Preparation

1. Step 1

   Heat the oven to 425 degrees. On a sheet pan, toss the well-dried chickpeas with 1 tablespoon of olive oil and season with salt and pepper. Roast until browned and crisped on the outside, 20 to 25 minutes, shaking the pan about halfway through.

2. Step 2

   To a blender or food processor, add the cottage cheese and ½ cup basil. Blend until well whipped and no curds or chunks remain, at least a few minutes, scraping down the sides of the bowl as needed. Taste and season with salt if you think it needs it.

3. Step 3

   Using a mandoline, knife or Y-shaped vegetable peeler, carefully shave the zucchini lengthwise into thin ribbons. Don’t slice them too thin, or they won’t hold up to the salt and lemon. Rotate the zucchini as you slice so that the seedy core is avoided until the very end. Discard the core, and add the ribbons to a large bowl.

4. Step 4

   Zest and juice the lemon into the bowl. You’ll want about 1 tablespoon of zest and 2 tablespoons juice. Add the remaining 3 tablespoons olive oil, the grated garlic and half of the scallion greens. Tear and add most of the remaining basil, reserving a few leaves for garnish. Season with salt and pepper, then toss to coat the zucchini. Taste a ribbon and season with more salt if needed.

5. Step 5

   On a large serving platter, spread the whipped cottage cheese, then arrange the zucchini salad over top. Sprinkle with chickpeas and garnish with remaining basil leaves and scallion greens. Finish with plenty of cracked pepper and a drizzle of olive oil, and serve with grilled bread for scooping.