Vegan Stuffed Cucumber Boats
Cool, crisp cucumber meets a boldly seasoned chickpea filling in this fresh, no-cook dish that comes together in minutes and serves four beautifully. The hollowed-out English cucumbers act as natural vessels, sturdy enough to hold a generous mound of chickpeas tossed with cherry tomatoes, red bell pepper, fresh parsley, mint, lemon juice, cumin, and smoked paprika — every bite is bright and layered with flavor. A silky tahini drizzle made with lemon juice, garlic, and just enough water to make it pourable ties the whole thing together with a nutty, savory finish. Everything in this recipe is entirely plant-based, so there's no swapping or substituting needed — it's built from the ground up with whole, simple ingredients that happen to be completely free of animal products. It's the kind of dish that looks impressive on a platter but asks almost nothing of you in the kitchen. Serve it immediately after assembling so the cucumbers stay crisp and the filling stays vibrant.
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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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