“Cucumber Stuffed with Vegan ‘Tuna’ Salad”
2–3 large cucumbers 1 can chickpeas/garbanzo beans (approximately 15oz) 3–4 tablespoons vegan mayo, hummus, cashew cream, or unsweetened plain non-dairy yogurt (add more to taste) 2 tablespoons fresh lemon juice 1/2–1 stalk celery, finely diced A handful of diced red onion Dijon mustard, to your preference 1/2 tsp salt, or to taste 1/4 tsp black pepper A dash of red chili flakes (optional) Fresh dill, to your liking A handful of finely diced pickles A splash of pickle juice Capers, to taste
- Start by draining and rinsing the chickpeas. Transfer them to a bowl and add vegan mayo, then gently mash the chickpeas until they are chunky.
- Incorporate fresh lemon juice, diced celery, red onion, salt, pepper, and any additional flavor enhancers you prefer. Mix everything together until well combined.
- Slice the cucumbers into 1/2-inch thick pieces. Then, take two cucumber slices and sandwich about a tablespoon of the ‘tuna’ salad mixture between them. Alternatively, serve the ‘tuna’ salad in a bowl and enjoy it with cucumber slices as dippers.
These delicious cucumber stacks are a refreshing and healthy way to enjoy your vegan ‘tuna’ salad.