A nutritious and flavorful bowl combining cottage cheese, chickpeas, and buckwheat, topped with a tangy balsamic glaze.
Drain the chickpeas and mix them with olive oil, spices, and cornstarch.
Spread the chickpeas on a baking tray and bake in a preheated oven at 175°C for about 15-20 minutes until crispy. Season with salt at the end.
Toast the buckwheat in a frying pan until it turns golden brown.
Assemble the bowl by topping the cottage cheese with the baked chickpeas, toasted buckwheat, diced tomato, and a drizzle of balsamic glaze.
Serve with lentil crackers on the side for added crunch and enjoy your nutritious cottage cheese bowl!
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