With my recent attempt to purge bread from my diet, finding creative ways to eat lunch creates a challenge. But, I love challenges. My grandma used to stuff tomatoes with tuna salad when I was a kid. Of course, I hated tomatoes, because I was a kid. Luckily, I grew out of my dislike of tomatoes. Today, I eat tomatoes at least once a day.
And, since my garden is busting with beautiful tomatoes, I decided to use my largest beauties as a bowl. The more solid the tomato the better, since you have to core it without breaking through the sides or bottom. This is easily accomplished with a paring knife.
The chickpea salad I now make is different than my original recipe. I now skip the vegan mayo, and it tastes just as delicious but with much less fat. And if it tastes the same, who wants added fat? Not me.
You can really add any vegetables you want to chickpea salad. I make a curry one, which is seasoned with curry powder. You can also add a bunch of dill to give it a more Meditteranean flare, or old bay seasoning for a faux tuna taste. The choice is yours. For this particular recipe, I used garlic salt and pepper, and fresh minced garlic and lemon. I wanted a fresh taste to compliment the fresh tomato.
I served with a few rice crackers, because I knew my overstuffed tomato would have extra salad to scoop up with crackers.
This is a great meal to take to work or eat at home. You can make it the day before, and just grab it on the way out the door.
Tip: Remember, keep your tomatoes on the counter; do not put them in the refrigerator. They last longer at room temperature. It is okay to put it in the refrigerator with you salad inside the night before, but all your other tomatoes should remain out on your kitchen unit you use them.Print
Lunch doesn’t need to be complicated. Stuff a beautiful tomato with chickpea salad. Skip the bread, and choose a vegetable to hold your favorite
- 4, large firm Hot House Tomatoes
- 2 15.5 ounce cans, drained and rinsed Chickpeas
- 4 stalks, chopped Celery
- 1 medium, diced Red Onion
- 1 medium, chopped Red Peppers
- 2 Tablespoons, fresh, chopped Parsley
- 3 Tablespoons Dijon Mustard
- 2 Tablespoons Lemon juice
- 2 cloves, minced Garlic
- 2 teaspoons Pure Maple Syrup
- 1 Tablespoon Apple Cider Vinegar
- 1 teaspoon Garlic Powder
- 2 teaspoons Fresh Ground Pepper
- In a food processor, pulse the chickpeas until well chopped.
- Some half and whole pieces should be mixed with a thick ground up consistency.
- You do not want it too smooth.
- Put contents of food processor in a large bowl.
- Add all the chopped vegetables.
MAKE THE DRESSING
- Add all ingredients in a bowl and stir or you can use a one cup blender.
- Once mixed, pour contents over the chickpea/vegetable mixture in the bowl.
- Mix with a fork until it is all combined.
CUT AND CORE TOMATOES
- Choose large, firm tomatoes.
- Cut the stem/core area.
- Using a paring knife, cut about 1/4 inch around the diameter of the tomato.
- Note: you don’t want to cut through the tomato on the sides or on the bottom, so take your time.Using a spoon, remove the inside of the tomato, using the cut out area you made with the knife.
- Again, be patient and careful to keep the tomato in tact.
- You may use the insides of the tomatoes for something else, or you can discard them
- Using a small spoon, fill each tomato, packing it into the bottom of the tomato as you reach the top.
- Use your hand to add additional salad and a rounded top for optimal presentation
- I topped with a sunflower sprout for decoration.
- Dig in.