Anti Inflammatory Vegan Stuffed Cucumber Boats
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Learn more →Ingredients
4 servings
For the boats
- 4 english cucumbers (about 8 inches each)
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
For the tahini drizzle
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1 small garlic clove, finely grated
- pinch of salt
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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