Mediterranean Chickpea Stuffed Cucumbers
Ingredients
- Cucumber Boats:
- 3 large cucumbers
- Salt for sprinkling
- Chickpea Filling:
- 1 can 15 oz chickpeas, drained and rinsed
- ½ cup cherry tomatoes diced
- ¼ cup red onion finely diced
- ¼ cup crumbled feta cheese
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh dill chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 clove garlic minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Garnish:
- Extra feta cheese
- Fresh herbs
- Lemon wedges
Instructions
- Wash cucumbers. Pat dry.
- Cut each cucumber in half lengthwise. Cut each half in half again (12 pieces total).
- Scoop out seeds with small spoon. Leave ¼ inch flesh to create boat shape.
- Sprinkle inside with salt. Set aside.
- In bowl, mash chickpeas lightly with fork. Partially mashed, not smooth.
- Add tomatoes, onion, feta, parsley, dill, olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Mix until well combined.
- Taste. Adjust seasoning as needed.
- Pat cucumber boats dry with paper towel.
- Spoon chickpea mixture into each boat. Fill generously.
- Arrange on serving platter.
- Garnish with feta, herbs, and lemon wedges.
- Serve immediately or refrigerate up to 2 hours.
Notes
- Choose straight cucumbers for easier cutting and filling
- Scoop seeds completely to prevent wateriness
- Salt cucumbers to draw out excess water
- Mash chickpeas partially for texture
- Drain excess liquid from filling if needed
- Fill generously and mound high
- Serve within 2 hours of filling
- English cucumbers work great — seedless
- Skip feta for vegan version
- Store filling and cucumbers separately for leftovers