Anti Inflammatory Vegan Stuffed Endive Boats
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Learn more →Ingredients
4 servings
For the boats
- 2 heads belgian endive
For the filling
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, quartered
- ½ english cucumber, finely diced
- ⅓ cup kalamata olives, pitted and roughly chopped
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- salt and pepper, to taste
For the tahini drizzle
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp water, plus more to thin
- 1 small garlic clove, finely grated
- pinch of salt
For serving
- 1 tbsp toasted sesame seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Separate the endive leaves by trimming a thin slice from the base of each head, then gently pulling the leaves apart. Select 12–16 of the largest, most cup-shaped leaves and arrange them on a serving platter. Reserve any small inner leaves for another use.
- 2
In a mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, olives, parsley, and mint. Drizzle with the olive oil and red wine vinegar, then sprinkle in the cumin, smoked paprika, and a generous pinch of salt and pepper. Toss until everything is evenly coated.
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