Save Imagine the perfect balance of creamy and crunchy in one delightful bite. These Vegan Chickpea Tuna Salad Stuffed Cucumbers transform humble chickpeas into a protein-rich, flavorful filling that's reminiscent of classic tuna salad, but completely plant-based. The combination of zesty Dijon, tangy lemon, and aromatic dill creates a refreshing flavor profile that perfectly complements the cool, crisp cucumber boats.
Save This dish brings together the best of both worlds – a creamy, flavorful chickpea salad that mimics the texture and taste of traditional tuna salad, nestled in crisp cucumber boats that add freshness and crunch. It's a beautiful example of how plant-based eating can be both satisfying and delicious, without sacrificing texture or flavor.
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 2 tablespoons vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons red onion, finely chopped
- 2 tablespoons celery, finely chopped
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon capers, drained and chopped (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper
- 2 large English cucumbers
- Prepare the chickpea filling
- In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down, leaving some texture.
- Mix the dressing ingredients
- Add vegan mayonnaise, Dijon mustard, lemon juice, red onion, celery, dill pickles, dill, capers (if using), garlic powder, salt, and black pepper. Mix well until fully combined. Taste and adjust seasoning if needed.
- Prepare the cucumber boats
- Wash the cucumbers and cut them in half lengthwise. With a spoon, gently scoop out the seeds from each half to create a boat, leaving enough cucumber flesh for stability. Pat dry with a paper towel if needed.
- Assemble
- Spoon the chickpea salad evenly into the cucumber boats, gently pressing to fill. Serve immediately, or refrigerate for up to 2 hours before serving.
The key to the perfect texture in your chickpea salad is to not over-mash the chickpeas. You want to maintain some texture while creating enough mashed chickpeas to bind with the mayo and mustard. For the cucumber boats, choose firm, fresh cucumbers that will hold their shape when filled. English cucumbers work particularly well as they have fewer seeds and a sturdier structure.
This versatile recipe can be adapted in numerous ways to suit your preferences. For a Mediterranean twist, add chopped olives and roasted red peppers to the chickpea mixture. If you prefer a spicier version, incorporate a dash of hot sauce or cayenne pepper. Those looking for a lighter option can substitute the vegan mayo with unsweetened non-dairy yogurt for a tangier, lighter filling that still maintains creaminess.
These stuffed cucumber boats make a perfect addition to any appetizer spread or potluck table. For a complete meal, serve them alongside a fresh green salad or a light soup. They're also ideal for picnics or packed lunches, though it's best to pack the cucumber boats and filling separately and assemble just before eating to maintain the crispness of the cucumbers. Garnish with a sprinkle of paprika and additional fresh dill before serving for a beautiful presentation.
Save This delightful plant-based appetizer showcases how simple ingredients can create something truly special. The contrast between the cool, crisp cucumber and the savory, creamy chickpea filling creates a perfect balance that will please vegans and non-vegans alike. Whether you're hosting a gathering or simply looking for a nutritious lunch option, these Vegan Chickpea Tuna Salad Stuffed Cucumbers deliver big on flavor while keeping preparation simple and stress-free.
Recipe Guide
- → Can I prepare the chickpea salad ahead of time?
Yes, the salad can be mixed up to 2 days in advance and stored covered in the refrigerator. Assemble cucumbers just before serving to keep them crisp.
- → What can I use instead of vegan mayonnaise?
Plain unsweetened non-dairy yogurt can be substituted for a lighter, tangier flavor while maintaining creaminess.
- → How do I best scoop cucumbers without breaking them?
Use a spoon to gently remove seeds leaving about 1/4 inch of flesh to keep the cucumber sturdy and suitable for holding the filling.
- → Can I add other herbs or spices?
Yes, fresh dill is traditional but you can also experiment with parsley, chives, or smoked paprika for added depth and aroma.
- → Is this dish suitable for gluten-free diets?
All main ingredients are naturally gluten-free; just ensure any store-bought components like vegan mayo are certified gluten-free.