High Protein Cucumber Boats Recipe

Ingredients

• 2 large English Cucumber
• 1 Cup pre cooked chickpeas (chana)
• 1/2 ripe avocado
• 1 tablespoon tahini paste (sesame seed paste)
• 1 small onion, finely chopped
• 1 garlic cloves, minced
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cumin powder (jeera powder)
• Handful of cilantro, finely chopped
• lemon juice
• Mint Mayo ((get recipe))

Instructions

1. 1

   Slice the English cucumbers completely in half lengthwise. Take a small spoon and gently scrape out the watery seeds down the center of each half, creating a hollowed-out ditch or “boat”.

2. 2

   Flip the hollowed-out cucumbers upside down onto a paper towel. Let them drain for a couple of minutes while you make the filling. This prevents your boats from getting water-logged or soggy.

3. 3

   In a medium mixing bowl, add the pre cooked/canned chickpeas and the scooped avocado. Using a sturdy fork or a potato masher, mash them together. You want to leave some texture—aim for a chunky, rustic smash rather than a completely smooth puree.

4. 4

   Add the rest of the filling ingredients. Mash everything together thoroughly until the mixture is beautifully creamy and well-combined. Taste and adjust the lemon juice or salt if needed.

5. 5

   Flip your cucumber boats right-side up. Spoon the chickpea-avocado salad generously into the hollowed centers, pressing it down slightly so it stays secure. Fill them right up to the top! Right before serving, drizzle mint mayo or red chilli flakes.

6. 6

   Serve cucumber boats immediately after cutting into 3 or 4 smaller, bite-sized logs.