Vegan Stuffed Endive Boats
These little endive boats are the kind of appetizer that disappears from the platter before you even sit down. Each crisp, slightly bitter leaf cradles a bright, herb-flecked filling of chickpeas, cherry tomatoes, cucumber, Kalamata olives, fresh parsley, and mint — all tossed with olive oil, red wine vinegar, cumin, and smoked paprika for a flavor that's bold without being heavy. The whole thing comes together in minutes with no cooking required, just chopping, tossing, and assembling. A silky tahini drizzle made with lemon juice and fresh garlic ties every bite together and makes this feel genuinely restaurant-worthy. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — it just works. This recipe serves four as a starter or light snack, and it's the kind of dish that impresses guests while barely breaking a sweat in the kitchen.
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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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