High Protein Crispy Chicken Caesar Dip

Ingredients (raw weights)

• 100 g peas, frozen
• 27 g extra virgin olive oil, as sold
• 4.8 g garlic powder, dry
• 3.4 g paprika, dry
• 2.1 g thyme, dried, dry
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 41 g chickpeas, canned, drained
• 140 g chicken breast, cooked (roasted)
• 340 g cottage cheese, fat free, as sold
• 61 g Greek yogurt, plain, nonfat, as sold
• 25 g parmesan cheese, grated, as sold
• 4 g garlic, raw
• 10 g lemon juice, as sold
• 16 g mustard, as sold
• 5.4 g Worcestershire sauce, as sold
• 0.5 g fresh chives, raw
• 10 g lemon juice, as sold
• anchovies – no amount given (not in macros)
• lettuce, romaine/cos, raw – no amount given (not in macros)
• parmesan cheese, grated, as sold – no amount given (not in macros)
• chickpeas, canned, drained – no amount given (not in macros)
• fresh chili, raw – no amount given (not in macros)
• caesar dressing – no amount given (not in macros)

Steps

1. 1.Preheat your oven to 425°F.
2. 2.Drain and rinse 1 15oz can chickpeas and pat them dry. Add to a baking dish with 2 tbsp extra virgin olive oil, 1/2 tbsp garlic powder, 1/2 tbsp sweet paprika, 1/2 tbsp dried thyme, salt, and black pepper. Toss well and roast for 27-30 mins, stirring halfway through, until crispy.
3. 3.Let the chickpeas cool. Take 1/4 cup of them and pulse in a food processor until you get the dust. Keep the rest and use for salads and other meals.
4. 4.To a food processor add 1 cup leftover cooked rotisserie chicken, 12oz Good Culture cottage cheese, 1/4 cup Greek yogurt, 1/4 cup freshly grated Parmesan, 1 grated garlic clove, the juice of 1/2 large lemon, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 3 anchovies (optional but recommended), a few cracks of black pepper, and a pinch of salt.
5. 5.Blend until completely smooth and creamy, then transfer to a serving dish or back into the cottage cheese container!