Deviled Chickpea-Stuffed Tomatoes
This recipe offers a vibrant, plant-based twist on deviled eggs, transforming large cherry tomatoes into elegant, bite-sized appetizers. Hollowed tomatoes are filled with a savory, zesty mixture of mashed chickpeas, lemon, Dijon mustard, garlic, and fresh parsley and dill. It's a quick-to-prepare and refreshing snack or party offering.
Equipment
- 1 Paring Knife For coring and scooping tomatoes
- 1 Small Mixing Bowl For preparing the chickpea filling
- 1 Fork or Potato Masher To mash the chickpeas to desired consistency
- 1 Lemon zester or fine grater For grating lemon zest
- 1 Small Spoon or Piping Bag For stuffing the tomatoes, piping bag for a polished finish
Ingredients
Main
- 24 large cherry tomatoes see Cook’s Note
- 3/4 cup drained canned chickpeas
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 small clove garlic crushed
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh dill
- Sweet paprika for sprinkling
Instructions
- Carefully core each cherry tomato and scoop out the pulp and seeds using a small spoon or melon baller, creating a hollow cup.
- Invert the hollowed tomatoes on paper towels to drain any excess liquid while preparing the filling.
- In a small mixing bowl, thoroughly mash the drained canned chickpeas with a fork or potato masher until mostly smooth but with some desired texture remaining.
- Add the freshly grated lemon zest, fresh lemon juice, Dijon mustard, and crushed garlic to the mashed chickpeas.
- Season generously with kosher salt and freshly ground black pepper, then pour in the extra-virgin olive oil.
- Mix all ingredients thoroughly until the chickpea mixture is well combined and cohesive.
- Stir in the chopped fresh flat-leaf parsley and chopped fresh dill. Taste the mixture and adjust seasoning as needed.
- Using a small spoon, carefully fill each hollowed-out tomato with the chickpea mixture, mounding it slightly for an appealing presentation. Alternatively, use a piping bag with a star tip for a more refined finish.
- Arrange the stuffed tomatoes on a serving platter.
- Lightly sprinkle the tops of the stuffed tomatoes with sweet paprika for garnish and an added touch of color before serving.
Notes
1. Tomato Preparation: Select firm, ripe cherry tomatoes for best results. For stability, a tiny slice off the bottom of each tomato can create a flat base, preventing them from rolling on the platter. Ensure thorough draining after scooping to prevent a watery filling.2. Chickpea Texture: For a smoother, more 'deviled egg'-like consistency, process the chickpeas briefly in a food processor. For a rustic texture with more bite, hand-mashing with a fork is ideal.3. Flavor Balance: The balance of lemon juice, Dijon, and fresh herbs is crucial. Taste the filling and adjust seasoning (salt, pepper, lemon) to your preference. The garlic should be crushed finely to integrate seamlessly.4. Presentation: A piping bag with a star tip will elevate the presentation, making them truly resemble deviled eggs. Otherwise, carefully mounding the mixture with a small spoon works well. A final dusting of sweet paprika adds visual appeal and a subtle aromatic note.