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Quinoa and Chickpea Stuffed Tomatoes

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  • Yield: 6-8 1x


  • 1/2 cup dry quinoa
  • 115 ounce can chickpeas, rinsed and drained – or 1 1/2 cups
  • 1/2 cup small diced cucumber
  • 1/2 cup corn kernels
  • 1/4 cup chopped red onion
  • 2 radishes, small diced
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1/2 lemon
  • 68 large tomatoes
  • salt
  • pepper


  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon herbs de provence or dried oregano


  1. Cook the quinoa according to package directions. In a large bowl, mix together the quinoa, chickpeas, cucumber, corn, onion, radishes, garlic, dill and parsley. Squeeze the lemon over the salad and mix again.
  2. In a small bowl, mix together all of the dressing ingredients. Pour the dressing over the salad and mix until combined. Add salt to taste, if desired. Using a sharp knife, cut the tops of the tomatoes off on an angle and then scoop out the insides using a spoon.
  3. Lightly salt and pepper the insides of the tomatoes and then spoon the quinoa and chickpea mixture in.
  • Category: Lunch, Side, Gluten Free, Vegan