Veganer Kichererbsen Salat gefüllt

My roommate challenged me to veganize her favorite tuna salad, and honestly, I was skeptical until chickpeas worked their magic. The first time I stuffed those pale green boats with the zesty mixture, she took one bite and actually put her phone down—no small feat. There's something about the crunch of fresh cucumber meeting that tangy, briny filling that just feels like summer solved a problem you didn't know you had.

I brought these to a potluck where everyone was expecting the usual suspects, and watching people realize they were vegan sparked the most genuine conversations about plant-based eating I'd had in months. One person came back for seconds and asked for the recipe before dessert was even served, which still makes me smile.

Ingredients

• Chickpeas (1 can, 15 oz): Drain and rinse them well—this removes the starchy liquid that can make your salad mushy and keeps it fresh-tasting.
• Vegan mayonnaise (2 tablespoons): The base that holds everything together; use a brand you like straight from the jar, since you'll taste it directly.
• Dijon mustard (1 tablespoon): This cuts through the richness and adds that classic tuna salad tang without being overwhelming.
• Lemon juice (1 tablespoon): Fresh squeezed if you have it—the acidity brightens every bite and keeps the salad from tasting flat.
• Red onion (2 tablespoons, finely chopped): The sharpness mellows slightly as it sits, so don't be afraid of the bite when you're mixing.
• Celery (2 tablespoons, finely chopped): This is what gives you that satisfying crunch; don't skip it or the texture suffers.
• Dill pickles (2 tablespoons, finely chopped): The secret weapon that makes people think there's actual fish in here—use good pickles, not the watery kind.
• Fresh dill (1 tablespoon, or 1 teaspoon dried): Fresh is noticeably brighter, but dried works in a pinch; it adds that coastal seafood vibe.
• Capers (1 teaspoon, optional): If you use them, they're the final wink that says you know what you're doing in the kitchen.
• Garlic powder (1/2 teaspoon): Don't use fresh garlic here—it'll be too sharp and won't mellow out.
• Sea salt and black pepper (1/4 teaspoon each): Taste as you go; different vegan mayo brands have varying saltiness levels.
• English cucumbers (2 large): These have thinner skins and fewer seeds than regular cucumbers, making them perfect boats that don't fall apart.

Instructions

Mash those chickpeas:

Pour your drained chickpeas into a medium bowl and use a fork or potato masher to break them down until they're mostly crushed but still have some texture—you want it to feel like chunky tuna, not hummus. This usually takes about a minute of gentle pressing.

Build the flavor base:

Add the mayo, mustard, lemon juice, and all your chopped vegetables and seasonings to the bowl. Mix everything together until it's well combined and no streaks of mayo remain; taste it and adjust the salt or lemon juice to your preference.

Prepare your cucumber boats:

Wash your cucumbers under cold water, then slice them lengthwise down the middle with a sharp knife. Use a small spoon to gently scoop out the seeds from each half, being careful to leave about a quarter-inch of flesh on the bottom so they don't collapse.

Fill and chill:

Pat the inside of each cucumber boat dry with a paper towel, then spoon the chickpea mixture generously into each one. You can serve them immediately while they're ultra-crisp, or refrigerate for up to 2 hours if you're prepping ahead.

Merken

There was a moment when my partner and I were eating these on the back porch, talking about nothing in particular, when I realized that the best meals aren't always the complicated ones. Sometimes they're just crisp, cool, and honest—exactly what you needed without any fuss.

The Magic of Texture

What makes this dish sing is the interplay between soft and crisp, tangy and cool. The chickpeas give you substance and protein, the pickles and capers bring that briny punch, and the fresh cucumber keeps everything light and summery. Every bite has this conversation happening between different flavors and textures, which is why it never gets boring even though the ingredient list is short.

When to Serve This

This works as an elegant appetizer at dinner parties where you want something that looks intentional but took minimal effort. It's equally at home as a quick lunch you pack in a container, eaten at your desk while pretending you have your life together. On hot days when the thought of cooking feels like a personal attack, this is your answer.

Flavor Customizations and Serving Ideas

Once you nail the basic recipe, you can play around without losing what makes it special. Some people add a tiny pinch of smoked paprika for depth, others layer in roasted red peppers for sweetness and color. It pairs beautifully with a simple green salad, or you can nestle it beside some crusty bread and call it lunch.

• Top with thinly sliced radishes or green onions for extra color and a peppery crunch.
• Sprinkle fresh dill or a tiny pinch of paprika right before serving for visual appeal.
• Swap the vegan mayo for plain unsweetened non-dairy yogurt if you want something lighter and tangier.

Merken

This recipe proved to me that vegan cooking isn't about sacrifice—it's about discovery. These humble cucumber boats have converted more people to plant-based eating than any complicated dish ever could.

Fragen & Antworten zum Rezept

→ Wie wird die Kichererbsenfüllung zubereitet?

Kichererbsen werden grob zerdrückt und mit veganer Mayonnaise, Senf, Zitronensaft sowie fein gehackten roten Zwiebeln, Sellerie und Dill vermischt. Gewürze wie Knoblauchpulver, Salz und Pfeffer runden die Mischung ab.

→ Welche Gurken eignen sich am besten?

Große englische Gurken eignen sich besonders gut, da sie feste Schiffe bilden und genug Platz für die Füllung bieten.

→ Wie lange kann die gefüllte Gurke aufbewahrt werden?

Die gefüllten Gurkenschiffchen sollten idealerweise sofort serviert oder maximal bis zu 2 Stunden im Kühlschrank aufbewahrt werden, um Frische und Textur zu erhalten.

→ Kann ich die vegane Mayonnaise ersetzen?

Ja, ungesüßter pflanzlicher Joghurt eignet sich gut als leichtere Alternative zur veganen Mayonnaise.

→ Welche Beilagen passen gut dazu?

Frische Kräuter, Paprikapulver, Radieschenscheiben oder geriebene grüne Zwiebeln sorgen für zusätzlichen Geschmack und Knackigkeit.