Prepare the Produce: On a clean cutting board, finely dice the Persian cucumbers into small, even pieces. Mince the fresh dill.
Season the Base: In the medium mixing bowl, add the cottage cheese, smoked paprika, and minced dill. Stir gently until the seasonings are well-integrated.
Fold in Vegetables: Add the diced cucumbers to the seasoned cottage cheese. Fold them in carefully to combine without releasing excess water.
Portion into Jars: Divide the cottage cheese and cucumber mixture evenly among the three 12-ounce glass jars. Smooth the top of each portion.
Plan for Crunch: For immediate enjoyment, top each jar with ⅓ cup of roasted chickpeas. If making ahead, proceed to the next step.
Pack for Later: To prepare for future snacking, seal the jars with just the cottage cheese base and refrigerate. Pack the roasted chickpeas in a separate small container or bag to add just before eating, ensuring they stay perfectly crisp.