5-Ingredient Chickpea Tuna Cucumber Boats

5-Ingredient Chickpea Tuna Cucumber Boats

A fresh, crunchy lunch that swaps bread for cucumber and canned tuna for a plant-based chickpea version. Mashed chickpeas take on a flaky, tuna-like texture, while crumbled nori brings that unmistakable briny, oceanic flavour without any fish. Vegan mayo and dijon mustard bind everything into a creamy, tangy filling, spooned into crisp, cool cucumber boats that add a refreshing crunch with every bite. Nutritionally, chickpeas bring plant-based protein and fibre, nori is a great source of iodine and cucumber keeps the whole dish light and hydrating. Perfect as a quick low-carb lunch or a light appetiser.

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Serves: 2

Ingredients:

Cucumber Cucumber Chickpea Tuna Boats:

• 2 Lebanese cucumbers
• 1 and 1/2 cup cooked chickpeas
• 3 tbsp vegan mayo
• 1 tbsp dijon mustard
• 1 sheet nori

Optional Garnish:

• sesame seeds
• fresh chives, chopped
• fried shallots
• lemon wedges

Preparations:

1. Chop the cucumbers in half lengthwise and scrape out the seeds to create boats.


2. In a bowl, mash the chickpeas until mostly broken down, leaving some texture.


3. Add the vegan mayo, dijon mustard and crumble in the nori, then mix well to combine.


4. Spoon the mixture evenly into the cucumber boats.


5. Optionally garnish with lemon juice, sesame seeds, chives and shallots before serving.

Watch the video: https://www.youtube.com/embed/Wesk8f3oWaI

Source URL: https://chloeevegan.com/recipe/5-ingredient-cucumber-chickpea-tuna-boats/

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