Middle Eastern · Lunch
Strained Yogurt Cheese Board (High-Protein)
A Middle Eastern strained yogurt and cottage cheese board built on labneh, topped with warm chickpeas, toasted pine nuts and za'atar-spiced olive oil, and served alongside cucumber spears, radish and warm pita for scooping. The board combines creamy tang, nutty crunch and brightness from lemon and sumac.
$4
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
487Calories
55.2gProtein
19.7gFat
38.2gCarbs
9.5gSugar
8.9gFiber
848mgSodium
61mgChol
6.8gSat Fat
820mgPotassium
340mgCalcium
4.1mgIron
1mcgVitamin B12
15mgVitamin C
vegetarian
protein-rich
low-cholesterol
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Drain labneh briefly over a sieve and pat cucumber and radish dry; mince the garlic clove and chop parsley.
2
Toast
Warm pine nuts in a dry skillet over medium-low heat for 2–3 minutes, shaking often, until golden and fragrant.
3
Combine
Blend labneh, cottage cheese, minced garlic and salt with a fork until smooth, then warm the drained chickpeas with lemon juice.
4
Plate
Spread yogurt-cheese mixture on a plate, form a well, add warm chickpeas, scatter pine nuts and sumac, drizzle with za'atar and olive oil, arrange cucumber spears, radish quarters and pita wedges around the dip, top with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g labneh
- 7 oz100g, less than half of a 16 oz tub low-fat cottage cheese
- 5.6 oz80g, about half of a 15 oz can cooked chickpeas, drained
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp za'atar
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp sumac
- 22 small garlic clove
- 5 oz140g cucumber
- 22 small radish
- 11 pita bread (70g)
- 2 tbsp2 tbsp fresh parsley
