The tuna and chickpea stuffed tomatoes are undoubtedly a summer recipe perfect for that time of year when temperatures start to rise and the desire to stay at the stove dwindles.
A complete dish you can serve as an appetizer (1 tomato per person) or as a main dish accompanied by a nice green salad.
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A very simple recipe that you can still enrich depending on what you have in the fridge, such as sun-dried tomatoes in oil or Taggiasca olives to chop all together.
Ideal to bring for a lunch at work, a beach picnic, or I find tuna and chickpea stuffed tomatoes perfect for a simple summer dinner on the terrace with no fuss.
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Of course, you can use canned chickpeas (prefer those in glass jars) or pre-cooked dried chickpeas, I recommend the pressure cooker, they are ready in 15 minutes.
If you love chickpeas and tomatoes, below are many summer ideas to try, and then we will immediately discover after the photo how to prepare the Tuna and Chickpea Stuffed Tomatoes!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for Tuna and Chickpea Stuffed Tomatoes
- 4 salad tomatoes (or vine-ripened)
- 8.5 oz canned tuna (or in oil)
- 1 cup cups canned chickpeas (or pre-cooked)
- 2 cloves garlic
- 1 tbsp chopped parsley
- to taste chives (fresh)
- to taste salt
Tools
- 1 Immersion Blender
- 1 Melon Baller
Preparation of Tuna and Chickpea Stuffed Tomatoes
To prepare the Tuna and Chickpea Stuffed Tomatoes, first drain the chickpeas from their preserving liquid.
Cut the top off the tomatoes and use a melon baller or spoon to scoop out the pulp, being careful not to puncture them.
Set the pulp aside.
Sprinkle a little salt on the tomatoes and turn them upside down on a tilted surface to let them drain excess water.
Meanwhile, in an immersion blender or kitchen cutter, chop the garlic with the parsley, add half of the chickpeas, and blend.
You want to achieve a coarse mixture, not a puree, so blend intermittently to check the result.
Add the reserved tomato pulp and tuna, season with a little salt, and blend briefly to incorporate.
At this point, everything is ready, so dry the tomatoes that in the meantime have lost part of their water.
Fill them with the chickpea and tuna mixture, pressing lightly with the back of a spoon.
Finish with the reserved whole chickpeas, a drizzle of extra virgin olive oil, and the chives snipped with scissors.
You can serve them immediately or keep them in the refrigerator for 1 day.
How to store Tuna and Chickpea Stuffed Tomatoes
You can store them in the refrigerator for 2 days, tightly closed in an airtight container.
FAQ (Questions and Answers)
How can I enrich the filling
You can enrich the filling with 1 oz of drained and chopped sun-dried tomatoes in oil.
If you prefer, you can replace canned tuna with tuna in oil.
You can add chopped Taggiasca or black olives to the chickpeas.
