With my recent attempt to purge bread from my diet, finding creative ways to eat lunch creates a challenge. But, I love challenges. My grandma used to stuff tomatoes with tuna salad when I was a kid. Of course, I hated tomatoes, because I was a kid. Luckily, I grew out of my dislike of tomatoes. Today, I eat tomatoes at least once a day.
And, since my garden is busting with beautiful tomatoes, I decided to use my largest beauties as a bowl. The more solid the tomato the better, since you have to core it without breaking through the sides or bottom. This is easily accomplished with a paring knife.
The vegan tuna salad I now make is different than my original recipe. I now make own vegan mayo, and it tastes wonderful.
You can also add any vegetables you want to chickpea salad. I make a curry one, which is seasoned with curry powder. You can also add a bunch of dill to give it a more Meditteranean flare, or old bay seasoning for a faux tuna taste. The choice is yours. For this particular recipe, I used pulse flakes and old bay seasoning. I wanted a fresh taste to compliment the fresh tomato.
I served with a few rice crackers, because I knew my overstuffed tomato would have extra salad to scoop up with crackers.
This is a great meal to take to work or eat at home. You can make it the day before, and just grab it on the way out the door. You can also put it on a sandwich.
Tip: Remember, keep your tomatoes on the counter; do not put them in the refrigerator. They last longer at room temperature.