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.