Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Deviled Chickpea-Stuffed Tomatoes
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 24 deviled tomatoes
-
- Nutritional Analysis
- Per Serving
- Calories
- 26
- Total Fat
- 2 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 39 milligrams
- Carbohydrates
- 2 grams
- Dietary Fiber
- 1 grams
- Sugar
- 1 grams
- Protein
- 1 grams
These easy bites skip the eggs for a deliciously deviled plant-based appetizer or snack. Chickpeas replace egg yolks for a filling that’s reminiscent of deviled eggs and so super-creamy it doesn’t need the usual mayo. It’s piped into fresh cherry tomatoes for a colorful bite that’s perfect finger food. The tomatoes and filling can be prepared 2 hours ahead of time and covered and refrigerated separately; just fill them as close to serving time so they don’t become watery. Bonus: They’re healthy, vegan and gluten free.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 24 deviled tomatoes
-
- Nutritional Analysis
- Per Serving
- Calories
- 26
- Total Fat
- 2 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 39 milligrams
- Carbohydrates
- 2 grams
- Dietary Fiber
- 1 grams
- Sugar
- 1 grams
- Protein
- 1 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
mini food processor; a disposable piping bag or resealable plastic bag- Trim a sliver from the bottom of each tomato so they sit up straight. Slice off the tops. Use a small measuring spoon to scoop out the centers and seeds. Turn the tomatoes upside-down on a kitchen towel to drain while you make the filling.
- In a mini food processor, combine the chickpeas, lemon zest, lemon juice, mustard, garlic, 1/2 teaspoon salt and several grinds of pepper. Process until chunky. With the motor running, drizzle the oil in and process until mostly smooth. Add the parsley and dill and pulse just to distribute.
- Transfer the chickpea mixture to a disposable piping bag or resealable plastic bag and cut about 1/4 inch off the tip or corner. Pipe the mixture into the tomatoes. Transfer the tomatoes to a platter, sprinkle the tops with paprika and serve.
Cook’s Note
Using slightly larger cherry tomatoes makes it easier to hollow them out.
