Stuffed Cucumber Cups
Author:Chickpea Salad meet Cucumber Cups! I love these! Easy to make and ridiculously good with cool, crunchy cucumber cups stuffed with creamy chickpea salad, then topped with green onion, toasted sesame seeds, and a generous drizzle of spicy chili oil!
Ingredients
For the chickpea salad
- 1 x 15oz can (about 1½ cups) chickpeas (398ml can in Canada or 400g can in the UK)
- 4 to 5 tablespoons vegan mayonnaise
- 4 tablespoons diced pickles , sweet or spicy (gherkins in the UK)
- 4 tablespoons very finely minced onion , red, yellow, white, or green depending how strong you want the flavour
- 1 stick celery diced finely
- 1 tablespoon Dijon or wholegrain mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
For the cucumber cups
- 1 to 2 English cucumbers (1 large or 2 smaller ones)
- sliced green onions
- toasted sesame seeds
- chili oil or chili crisp
INSTRUCTIONS
- Make the creamy chickpea salad. Drain and rinse the chickpeas, then either put them in a mixing bowl and mash them with a potato masher or fork, or put them in a food processor or blender and pulse until broken down into small pieces, then transfer to a medium mixing bowl.
- Add the mayo to the smashed chickpeas. Start with 4 tablespoons and add another dollop if necessary at the end. How much you need varies every time, depending on the particular batch of chickpeas and how hard or soft they are.
- Then add everything else and stir really well. Add a little more mayo if you'd like it creamier and check the seasoning.
- Prep the cucumber. Cut the pointy ends off, then slice the cucumber into thick 1-inch wide pieces. If your cucumbers are quite large you might only need one to use up all of the chickpea stuffing so start by prepping one then do the other later if needed.
- Using a teaspoon or melon baller, scoop deep wells out of each cucumber piece. You can squeeze the liquid out of the flesh, chop it up, and then stir it into your chickpea salad. Or save it in a container in the fridge and add to your next smoothie. Or if you have dogs like me, they love eating it!
- Fill the cucumber cups. Add a generous scoop of chickpea salad to each well. I like to use an ice cream scoop or cookie scoop to get a nice dome. Then sprinkle with toasted sesame seeds, green onions, and a generous drizzle of chili oil or chili crisp.
NOTES
Best enjoyed the day they are made, but leftovers can be stored in a sealed container in the fridge until the next day (no longer). The cucumber does get a little soft, but they are still ok.
NUTRITION
Serving: 1serving (½ of the entire recipe) | Calories: 625kcal | Carbohydrates: 65g | Protein: 20g | Fat: 32g | Saturated Fat: 4g | Sodium: 1096mg | Potassium: 779mg | Fiber: 18g | Sugar: 12g | Vitamin A: 269IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 7mg
