Artificial Food Coloring Free Vegan Stuffed Cucumber Boats
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!