Zucchini and crispy chickpeas with whipped cottage cheese

New York Times CookingZucchini and crispy chickpeas with whipped cottage cheeseWhile whipped ricotta and whipped feta have enjoyed their time in the culinary limelight, we could all stand to be whipping more cottage cheese. The tangy, lumpy curds transform into a plush, creamy bed for a tangle of raw zucchini and just-crisped chickpeas with little more than a blender and some fresh basil. Serve this summery minimal-cook dish as a salad-dip hybrid, swooshing the softly green spread on a plate and layering the dressed squash and beans over top, to scoop with your favorite grilled bread; or make like a chic café and pipe the whipped cheese into wiggles on toast and top with the salad. Finishing with more basil is nonnegotiable.Time: 40 minYield: 4 servings1 (15-ounce) can chickpeas, drained, rinsed and patted dry4 tablespoons extra-virgin olive oil, divided, more for servingSalt and freshly ground black pepper1 cup/8 ounces whole-milk cottage cheese1 packed cup fresh basil leaves, divided1 pound zucchini, ends trimmed1 large lemon1 garlic clove, grated4 scallions (light and dark-green parts only), thinly slicedGrilled or toasted bread, for serving1. 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. To a blender or food processor, add the cottage cheese and 1/2 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. 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. 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. 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.© 2026 The New York Times Company