Deviled Chickpea​ Stuffed Tomatoes

It was a warm spring afternoon, and my two kids were playing in the yard while I rummaged through the fridge looking for something fun to make. The garden tomatoes were calling my name—ripe, bright red, and full of promise. I remember slicing into one and tasting that juicy burst of sunshine… and thinking: why not turn these beauties into something special?

That’s how I stumbled upon this deviled chickpea‑stuffed tomato recipe. It’s part garden-fresh snack, part twist on classic deviled eggs, and totally unexpected. The creamy, zesty chickpea filling plays off the sweetness of the tomato in a way that feels like a hug—one that sneaks up on you.

It became an instant hit at our dinner table. My kids insisted we call them “tomato boats,” and I’ll admit, that name stuck. It’s the kind of dish that whispers, “I put in effort,” without actually taking much time or causing a fuss.

What I love most? You can customize it—add herbs from your windowsill or spices from your pantry. Every bite feels fresh and thoughtful. So if you’re after something light yet satisfying, this is it.

Short Description

Deviled chickpea stuffed tomatoes are a refreshing, veggie‑packed twist on classic deviled eggs. You hollow out ripe tomatoes and fill them with a creamy, tangy chickpea mash. They’re perfect as appetizers, light lunches, or party snacks—easy to make, customizable, and bursting with flavor.

Ingredients You’ll Need

For the Tomato Cups

• 8 medium tomatoes – tops sliced off and insides scooped out

For the Chickpea Filling

• 1 can (15 oz) chickpeas – drained and rinsed
• 2 tbsp mayonnaise (or Greek yogurt)
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• ½ tsp paprika + pinch more for garnish
• Salt and pepper – to taste

Extra Flavor Add‑Ins (optional)

• 2 tbsp chopped fresh chives or dill
• 1 small garlic clove – finely minced
• 1 tsp hot sauce or Sriracha – for heat

Tools & Equipment

• Baking sheet (lined with foil)
• Medium mixing bowl
• Fork or small potato masher
• Spoon or piping bag for filling

How To Make Deviled Chickpea‑Stuffed Tomatoes

Step 1: Prep the Tomatoes
Wash tomatoes, slice off the tops, and gently scoop out the seeds and pulp. Pat the insides dry so the filling doesn’t get watery.

Step 2: Make the Chickpea Filling
In a bowl, mash chickpeas with a fork or masher until mostly smooth but still a few small chunks. Stir in mayo (or yogurt), mustard, lemon juice, paprika, salt, and pepper. Taste and adjust seasoning. If you’re using garlic, herbs, or hot sauce, fold them in now.

Step 3: Stuff the Tomatoes
Spoon (or pipe) the filling into each tomato cup. Mound it so it’s slightly above the rim. Sprinkle a touch of paprika or chopped herbs on top.

Step 4: Bake (Optional for Warmth)
For a cozy twist, bake at 350°F (175°C) for about 10 minutes—just warm through, not mushy. Otherwise, serve them cold or at room temperature.

Serving and Pairing Suggestions

These stuffed tomatoes work great on casual nights, garden parties, or light lunches. Try them with:

• A basil‑garlic dip or tzatziki on the side
• Crisp pita chips or crusty bread
• A peppery arugula or spinach salad

They’re also perfect party bites—no forks needed, and they look festive with colorful fillings.

Storing and Reheating Tips

Room Temperature: Keep in an airtight container for up to 2 hours.

Refrigerator: Store stuffed but unbaked or baked tomatoes for up to 2 days. Bring to room temp before serving for the best flavor.

Freezer: Not recommended—the tomatoes get watery as they thaw.

To Reheat (if baked): Warm in the oven at 325°F for 5–7 minutes, until heated through.

Top Tips for Perfecting

Tomato choice matters: Choose firm, ripe tomatoes. Heirlooms or beefsteaks work great.

Drain filling well: If chickpea mixture is wet, refrigerate 10 minutes in a sieve to remove excess moisture.

Texture balance: Mash chickpeas enough to hold filling, but leave some chunks for bite.

Customization alert: Swap mayo for yogurt for tang, or try mashed white beans for a milder flavor.

Recipe Variations

Mediterranean Style: Add olives, diced cucumber, and sprinkle feta on top.

Spicy Mexican: Stir in corn, cilantro, jalapeño, and serve with lime wedges.

Herb Garden Fresh: Mix in basil, parsley, and a drizzle of olive oil.

Warm & Cheesy: Top with grated cheddar or mozzarella before baking—serve melty.

Protein Boost: Stir in flaked cooked chicken or canned tuna to the chickpea mash.

Estimated Nutrition Info (per tomato, serves 8)

Calories:  120 kcal | Protein:  5 g | Carbs:  12 g | Fats:  6 g

Frequently Asked Questions (FAQs)

1. Can I prep these ahead?
Yes, assemble them without baking, cover with plastic wrap, and refrigerate up to 24 hours. Bake or serve later.

2. What if the filling is too thick?
Stir in a little lemon juice or olive oil to loosen the mixture.

3. Are these gluten‑free?
Absolutely—no wheat involved unless you choose to serve with bread.

4. Can kids help make these?
Definitely. Scooping tomatoes and mashing chickpeas are safe and fun kitchen tasks for little hands.

5. I don’t like mayo—what else works?
Greek yogurt is a great substitute. For a nut‑free vegan option, try mashed avocado mixed with lemon and mustard.

Conclusion

Stuffed tomatoes like these are part snack, part conversation starter, and totally kid-friendly. Every time I make them, I feel like I’m bringing a little spring to the table—even in the heart of summer heat.

I love how they showcase fresh produce and let you play around with flavors. Whether you stick with the classic filling or go wild with toppings, they always turn heads and taste great.

Give them a try, let me know how they went, and don’t forget to pin or comment below.