When the weather is hot and you want something fresh, quick and easy, turning on the oven can feel like the last thing you want to do. These baby cucumber boats filled with creamy chickpea “tuna” are one of those simple meals that come together in around 10 minutes, with absolutely no cooking needed. They’re cool, crunchy, filling, and perfect for those days when everyone is hungry right now.
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Baby cucumbers make such a fun and easy base for little hands too. Their smaller size makes them easier for toddlers and kids to hold, and they have a mild flavour with a satisfying crunch. They’re naturally hydrating because cucumbers are made up mostly of water, which can be especially helpful on warm days when keeping fluids up matters a little more. They also provide fibre along with nutrients like vitamin K and antioxidants.
The chickpea “tuna” filling turns these from just a snack into something more balanced and satisfying. Chickpeas are packed with plant-based protein and fibre, helping little tummies stay fuller for longer while also supporting healthy digestion. They’re also a great source of nutrients, including iron, folate and complex carbohydrates for steady energy.
One of my favourite things about meals like this is how little effort they need. No waiting for things to bake, no standing over a stove and no extra heat added to the house. Just mash, mix, scoop and serve. Perfect for lunch, an afternoon snack, lunchboxes, or even one of those “I have no idea what to make for dinner” days.
Simple meals really do not need to be complicated to be nourishing. Sometimes, a few everyday ingredients put together in a fun way end up being the meals that get made over and over again.
Cucumber Boats with Chickpea Tuna
Ingredients
- 1 x 400g can of chickpeas (drained & rinsed)
- 1/4 red onion (finely diced, or spring onion)
- 75 g corn kernels (mash well or omit for under 12 months)
- 1 tbsp fresh dill (optional, chopped)
- 1/2 lemon (juice; or 1 tbsp apple cider vinegar)
- 1/2 sheet nori (finely chopped or crushed)
- 1 tbsp Dijon mustard
- 3 tbsp vegan mayo
- 1 tbsp nutritional yeast
- salt and pepper (to taste, omit under 12 months)
Instructions
- Add the chickpeas, corn and mayo to a bowl and mash until there are no chunks left and it's the consistency you like.
- Add all of the remaining ingredients and stir together.
- Serve however you like.