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Vegan Chickpea Salad Tomato Cup Recipe
When we first began our healthy-eating journey a few years ago, kicking fast food to the curb and making delicious meals at home was a must. But it was also a pretty tough adjustment! Especially considering that around that time, we had a newborn at home.
I’d be lying I said that nearly three years later, things were flawless. Feeding your family wholesome, nutritious food can be time consuming whether you’re a stay-at-home mom, working mom, work-at-home mom like myself, etc. However, I have learned some tricks along the way that I’m going to share with you today.
Eating Healthy at Home Tips
- Get your kids involved! I find that my toddler is more likely to eat his veggies when he gets to help prepare meals. A three year old can help stir and mix, and older children can help with more complex tasks like chopping veggies.
- Make it FUN! Creative recipes don’t need to be intricate. The chickpea salad tomato cup recipe at the end of this post is super easy – but it transforms a tomato into a vessel to hold the salad instead of bread.
- Shop for ingredients in bulk so you always have them on hand. I’m a member of Sam’s Club and love to shop there for essential ingredients for meal planning like: organic flour and other baking necessities, dairy-free milk, extracts and spices, and of course produce – such as big juicy tomatoes.
- Cook in bulk, too! I love making a triple batch of sweet potato chili, or an extra broccoli casserole, and storing them in the freezer for a night when I don’t have time to make a meal because…life! This chickpea salad tomato cup recipe can last in the fridge for a few days, so you can have them for lunch the first day and a snack the second – or however you’d like to mix it up.
Chickpea Salad Tomato Cups
There is nothing like a big, juicy tomato during the summer! Filled with my absolute favorite sandwich filling, these chickpea salad tomato cups are satisfying, full of flavor, and crazy healthy.
They are super easy to make, too. Just hollow out some tomatoes, mix up the filling (my son pulled a chair up to the counter and helped with this part!) and stuff into the tomato. I eat these with just my hands, but a fork and knife work just as fine 😉
You can add pretty much any veggie to the filling! Cucumbers, chopped tomatoes, onions, celery, peas…YUM.
We ate these tomato cups throughout the course of two days and stored them in a large glass container in the fridge – they were just as good on day 2. Just make sure to drain out the excess liquid that is inside the tomato so the filling doesn’t get weird and soggy.
These were great for lunch, but how fun would they be as an easy, healthy dish for a cookout? Or in lieu of sandwiches on a picnic with your family? Oh, summertime!
If you are not partial to vegan mayo, you can sub in a mashed avocado.
- 6 large tomatoes
- 2 cans of chickpeas
- 1/2 cup vegan mayo - - OR a mashed avocado - see note
- 1 teaspoons of garlic powder
- 1 tablespoon of lemon juice
- salt and pepper to taste
- 1/4 cup chopped celery
- 1/4 cup diced onion
- Using a blender or a fork, blend/mash together the chickpeas, mayo, garlic powder, lemon juice, and salt and pepper.
- Stir in optional add-ins, such as celery or onions. You can get creative here and substitute in other veggies that your family enjoys.
- To create the tomato cup, cut a hole in the top of a tomato with a sharp knife and then scoop out the seeds and pulp with a small spoon (leaving the outer flesh of the tomato intact.)
- Fill the tomato cups with the chickpea salad. Dig in!
What are your favorite healthy, tomato recipes? What organic products have you found at your Sam’s Club? Let me know in the comments!