I love a hearty hunk of gluten-free bread as much as the next girl. But on hot and sticky summer days, I want all the raw veggies I can possibly shove in my mouth. Cucumbers are one of my favorite summer vegetables because they’re so refreshing and hydrating. Have you ever noticed how fancy hotels and spas have big jugs of cucumber-infused water for guests in the lobby? Exactly. Aside from making water taste good and look pretty, cucumbers also make fantastic vehicles for savory dips, spreads, and fillings. Introducing, my Chickpea Salad Cucumber Boats.
These Chickpea Salad Cucumber Boats would make a great appetizer or light lunch. There’s absolutely no cooking required, which is critical in the summer heat. Just chop, mix, mash, and season. The creamy stuff is a combination of our Dill Havarti Cream Cheeze and vegan mayo. I added a touch more dried dill to the mix because I’m obsessed with the stuff. Fresh dill would taste amazing if you have it! Adjust the salt and black pepper to your liking and add a squeeze of fresh lemon juice to brighten it all up.
I don’t know why, but I find scooping the seedy flesh out of cucumbers to be incredibly fun. It’s way easier than scooping the guts out of a pumpkin and offers instant gratification. Just add a dollop of chickpea salad to the hollowed out cucumbers and dig in. Whether or not you peel the cucumbers is totally up to you. I left them on here, but I’ll admit it’s a little easier to bite into one of these boats with the cucumber skins removed. Keep the cucumbers whole for a light lunch, or slice them in half and serve them as appetizers. The filling will keep in the fridge for a few days, making this a great meal prep recipe!
Chickpea Salad Cucumber Boats
Makes 8 halves or 16 appetizer servings
- 1 15-oz. can of chickpeas, drained and rinsed
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- ¼ cup red onion, finely chopped
- ⅓ cup fresh parsley, finely chopped
- 1 container Plant Perks Dill Havarti Cream Cheeze
- 2 tablespoons vegan mayo
- ¼ teaspoon dried dill
- ¼ teaspoon salt
- A few twists of black pepper
- Squeeze of lemon juice
- 4 large cucumbers
- Combine the chickpeas, carrots, celery, red onion, and parsley in a mixing bowl. In a separate bowl, mix up the Dill Havarti Cream Cheeze, vegan mayo, dried dill, salt, and pepper. Pour the wet ingredients into the dry ingredients and use a fork to mix and mash everything together until you get a chunky, pasty texture. Stir in a squeeze of lemon juice and adjust seasonings to taste.
- Slice the cucumbers in half lengthwise. Use a spoon to scoop out the fleshy inner part of each half and discard the pulp.
- If serving as an appetizer, cut the cucumbers in half crosswise. Divide the chickpea mixture between the cucumber boats and serve.