Low Sodium Vegan Stuffed Cucumber Boats

Total time20 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

For the boats

4 english cucumbers (about 8 inches each)
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
See all

For the filling

1 can (15 oz) chickpeas, drained and rinsed
½ cup cherry tomatoes, quartered
¼ cup red bell pepper, finely diced
3 tbsp fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
2 tbsp lemon juice
1 tbsp olive oil
½ tsp ground cumin
¼ tsp smoked paprika
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the tahini drizzle

3 tbsp tahini
2 tbsp lemon juice
2 tbsp water
1 small garlic clove, finely grated
pinch of salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, chopped (optional)
1 tbsp sesame seeds (optional)

Instructions

1
Trim the ends from each cucumber and halve them lengthwise. Use a small spoon or melon baller to scoop out the seeds and a shallow channel of flesh, leaving a sturdy wall about 1/4 inch thick. Pat the insides dry with a paper towel and set the boats cut-side up on a serving platter.
2
In a mixing bowl, combine the chickpeas, cherry tomatoes, red bell pepper, parsley, mint, lemon juice, olive oil, cumin, and smoked paprika. Toss until evenly coated, then season with salt and pepper until the filling is bright and well-seasoned.

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