15m$4.69Chickpea Tuna Cucumber Boats
Mashed chickpeas, tahini, crunchy celery, dill pickles, and red onion make a briny tuna-style salad tucked into crisp English cucumber boats. This fully vegan lunch doubles as a fiber-forward snack and meal-prep option.
- Energy
- 154 calories per serving
- Protein
- 7.3 g per serving
- Carbs
- 20.7 g per serving
- Fat
- 6.1 g per serving
- Sodium
- 537 mg per serving
Shopping options
Tahini
2 Tablespoon
Simple Truth Organic® Tahini
7%
Dill pickles, finely chopped
0.25 Cup
Grillo's® Pickles Classic Dill Pickle Chips
13%
Fine sea salt
0.25 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
0%
Black pepper
0.13 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Fresh dill, chopped
1 Tablespoon
Simple Truth Organic® Baby Dill
13%
Celery, finely diced
0.33 Cup
Sleeved Celery
8%
Canned chickpeas, drained and rinsed
1 Can
La Preferida® Chick Peas
100%
Dijon mustard
1 Teaspoon
Kroger® Dijon Mustard
1%
Lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
Red onion, minced
2 Tablespoon
Jumbo Red Onions
7%
English cucumber
1 Each
English Cucumber
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- canned chickpeas-1 can
- English cucumber-1 each
- celery-0.33 cups
- dill pickles-0.25 cups
- tahini-2 tbsp
- red onion-2 tbsp
- lemon juice-1 tbsp
- fresh dill-1 tbsp
- Dijon mustard-1 tsp
- fine sea salt-0.25 tsp
- black pepper-0.13 tsp
Drain and rinse the chickpeas, then dice the celery, chop the pickles, mince the red onion, and chop the dill.
Keep the knife blade angled away from fingers while chopping.
Trim the cucumber, halve it lengthwise, and use a small spoon to scoop out the seedy center; cut each half into 4 pieces and pat the cucumber boats dry.
Use a stable cutting board and keep fingers clear while halving the cucumber lengthwise.
Add chickpeas, tahini, lemon juice, Dijon mustard, salt, and pepper to the bowl; mash with a fork until mostly broken down, leaving some chickpea texture.
Stir in celery, pickles, red onion, and dill until evenly mixed and crunchy throughout.
Spoon the chickpea filling into the cucumber boats and serve right away for best crunch; for meal prep, store filling and cucumber separately and assemble just before eating.
Keep the chickpea filling refrigerated at 40°F or below, and do not leave filled cucumber boats at room temperature for more than 2 hours.
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