These Stuffed Cucumber Cups are a refreshing, protein-packed snack or light meal that combines crisp cucumbers with a creamy, flavorful chickpea filling.
High in plant-based protein and fiber, and naturally low in saturated fat, they’re ideal for healthy eating.
Quick to prepare, satisfying, and visually appealing, they’re perfect for everyday lunches, meal prep, or a light dinner.
Stuffed Cucumber Cups
Equipment
- 1 mixing bowl (medium)
- 1 potato masher or fork (or food processor)
- 1 teaspoon or melon baller
- 1 cutting board
- 1 knife
Ingredients
For the Chickpea Filling:
- 1 can 15 oz / 400 g chickpeas, drained and rinsed
- 4 –5 tbsp vegan mayonnaise
- 4 tbsp finely diced pickles sweet or spicy
- 4 tbsp finely minced onion red, yellow, white, or green
- 1 stick celery finely diced
- 1 tbsp Dijon or whole-grain mustard
- ½ tsp fine sea salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
For the Cucumber Cups:
- 1 –2 large English cucumbers
- 1 –2 tbsp sliced green onions
- 1 –2 tsp toasted sesame seeds
- 1 –2 tsp chili oil or chili crisp
Instructions
- Prepare the Chickpeas: Drain and thoroughly rinse the chickpeas under cold water. This removes excess salt and improves the texture. Transfer the chickpeas to a medium mixing bowl. Using a potato masher or fork, gently mash them until broken into small, slightly chunky pieces. Alternatively, pulse them briefly in a food processor for a smoother texture. The goal is to create a base that’s creamy but still has a little bite.
- Mix the Creamy Base: Add 4 tablespoons of vegan mayonnaise to the mashed chickpeas. Stir well to combine, ensuring every chickpea is coated. Taste the mixture—if it feels too dry, add an extra spoonful of mayo. This ensures a creamy, cohesive filling that will stay in the cucumber cups without falling apart.
- Add the Flavor Boosters: Fold in the finely diced pickles, minced onion, and celery. These add crunch, tang, and a fresh bite to balance the creamy chickpeas. Sprinkle in the Dijon or whole-grain mustard, salt, garlic powder, and black pepper. Stir thoroughly, tasting and adjusting seasoning if necessary. The filling should be well-seasoned, slightly tangy, and lightly spiced.
- Prepare the Cucumbers: Wash the cucumbers and trim off both ends. Slice them into thick, 1-inch rounds to create sturdy cups. If your cucumbers are large, start with one and see how much filling is needed; you can prep the second later if required. Thick slices are key—they hold the filling without tipping over or collapsing.
- Hollow Out the Cucumber Cups: Using a teaspoon or a melon baller, carefully scoop out the center of each cucumber slice to form a deep well.Leave a solid base so the cup holds its shape. If any cucumber flesh is removed, you can squeeze out excess liquid and either mix it into your chickpea salad for added freshness, save it for a smoothie, or give it to pets as a healthy snack.
- Fill the Cups with Chickpea Salad: Using a spoon, ice cream scoop, or cookie scoop, fill each cucumber well generously with the chickpea salad. Form a small dome on top for visual appeal. Press gently to ensure the filling sits firmly inside the cucumber cup but still looks inviting and fluffy.
- Add Toppings for Crunch and Flavor: Sprinkle the filled cups with toasted sesame seeds for a nutty crunch. Scatter sliced green onions over the top for a fresh, bright flavor. Finish with a generous drizzle of chili oil or chili crisp for a spicy kick. The toppings not only enhance the flavor but also make the cups visually irresistible.
- Serve or Store: These cucumber cups are best enjoyed immediately for maximum crunch and freshness. If making ahead, place them in a sealed container in the refrigerator for up to one day. Note that cucumbers may soften slightly over time, but the flavor remains delicious. Serve chilled for a refreshing snack, light lunch, or appetizer.
Notes
- Use firm, fresh cucumbers to ensure the cups hold their shape and stay crisp.
- Mash chickpeas until mostly smooth but slightly chunky for a satisfying texture.
- Adjust mayonnaise and seasoning gradually to achieve a creamy, flavorful filling.
- Fold in a little of the scooped cucumber flesh for added freshness.
- Lightly toast sesame seeds before topping to enhance flavor and aroma.
- Don’t overfill the cucumber wells; leave a little space for toppings.
- Best enjoyed the same day for maximum crunch, but can be stored separately in the fridge overnight.
- Serve chilled for the most refreshing and visually appealing presentation.
Chef’s Secrets to Perfect Cups
The secret to these cucumber cups lies in balancing textures and flavors.
Don’t overfill the cucumber wells; leaving a little space at the top allows the toppings to sit beautifully without spilling.
Mixing a small amount of the scooped-out cucumber flesh back into the chickpea salad adds moisture and subtle freshness.
For an extra creamy filling, chill the chickpea mixture for 10–15 minutes before assembly.
Finally, for a striking presentation, serve with a drizzle of high-quality chili oil and a sprinkle of toasted sesame seeds, which add both visual appeal and a delightful crunch.
Serving Suggestions for Every Occasion
These cups are versatile enough for snacks, lunch, or elegant appetizers.
Serve them chilled as a light lunch alongside a crisp green salad or roasted vegetables.
For parties, arrange them on a platter with alternating colors of cucumber and garnishes like fresh herbs, microgreens, or edible flowers for a visually stunning display.
Pair with a chilled sparkling water, iced tea, or a light white wine for a refreshing combination.
They’re also perfect for meal prep—store the filling and cucumbers separately and assemble just before serving.
Storage Tips for Maximum Freshness
Stuffed cucumber cups are best enjoyed the same day for peak crunch and flavor.
If preparing ahead, store the cucumber rounds and chickpea filling in separate airtight containers in the fridge.
This prevents the cucumbers from becoming soggy and maintains the freshness of the filling.
Once assembled, consume within 24 hours.
Avoid freezing, as the cucumbers will become watery and lose their crisp texture.
Always cover the assembled cups loosely with plastic wrap or a reusable lid to protect their appearance and prevent drying.
Frequently Asked Questions
1. Can I make this recipe vegan or dairy-free?
Yes! This recipe is naturally vegan if you use a plant-based mayonnaise. You can also experiment with vegan mustard varieties or add a splash of lemon juice for extra brightness.
2. What other vegetables can I use instead of cucumbers?
You can use bell peppers, zucchini, or even hollowed-out cherry tomatoes. Just ensure the vegetable is firm enough to hold the filling.
3. How long can I store leftover chickpea filling?
The chickpea salad can be stored in an airtight container in the fridge for 2–3 days. Stir before using, as it may thicken slightly.
4. Can I adjust the spiciness?
Absolutely! Reduce the chili oil or use a mild version if you prefer less heat. Conversely, add extra chili crisp or a pinch of cayenne for more kick.
5. Can I prepare this recipe for meal prep?
Yes, but assemble just before serving for the best texture. Store cucumbers and chickpea salad separately, then scoop the filling into cups when ready to eat.
