“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


  1. 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.
  2. Incorporate fresh lemon juice, diced celery, red onion, salt, pepper, and any additional flavor enhancers you prefer. Mix everything together until well combined.
  3. 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.