Recipe combo
Chickpea 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.
Ingredients and instructions
- Servings
- 4
- Total time
- 15 min
- Prep
- 15 min
Ingredients
- 1 Can Canned chickpeas, drained and rinsed - 1 (15-ounce can), drained and rinsed
- 1 Each English cucumber - 1 (large, about 12 ounces), large, about 12 ounces
- 2 Tablespoon Tahini - 2 (tablespoons)
- 1 Tablespoon Lemon juice - 1 (tablespoon)
- 1 Teaspoon Dijon mustard - 1 (teaspoon)
- 0.33 Cup Celery, finely diced - 1/3 (cup), finely diced
- 0.25 Cup Dill pickles, finely chopped - 1/4 (cup), finely chopped
- 2 Tablespoon Red onion, minced - 2 (tablespoons), minced
- 1 Tablespoon Fresh dill, chopped - 1 (tablespoon), chopped
- 0.25 Teaspoon Fine sea salt - 1/4 (teaspoon)
- 0.13 Teaspoon Black pepper - 1/8 (teaspoon)
Instructions
Prep chickpeas and vegetables
1. *Drain and rinse the chickpeas*, then *dice the celery, chop the pickles, mince the red onion, and chop the dill*.
Make cucumber boats
2. 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*.
Mash the chickpea filling
3. 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*.
Finish the salad
4. Stir in celery, pickles, red onion, and dill until *evenly mixed* and *crunchy throughout*.
Assemble and serve
5. 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.