Chickpea and Potato Stuffed Tomato with Lemon-Herb Dressing
A fresh and vibrant dish featuring tomatoes stuffed with a flavorful chickpea and potato mixture, drizzled with a zesty lemon-herb dressing.
Ingredients
- 2 medium Tomato
- 1 cup, cooked Chickpeas
- 1/2 cup, cooked and mashed Potato
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tbsp, chopped Fresh mint
- 1 tbsp, chopped Fresh dill
- 1/2 clove, minced Garlic
- 1/4 tsp Sumac
- to taste Salt
- to taste Black pepper
Instructions
- Select firm, ripe tomatoes. Gently cut off the top of each tomato and carefully scoop out the insides, reserving the tomato pulp. Be careful not to puncture the sides.
- In a bowl, thoroughly combine cooked chickpeas, mashed potatoes, minced garlic, sumac, salt, and black pepper. Mix until well incorporated.
- Carefully stuff the chickpea and potato mixture into the hollowed tomatoes, filling each one generously.
- In a separate small bowl, whisk together olive oil, lemon juice, chopped fresh mint, chopped fresh dill, and 1-2 tablespoons of the reserved tomato pulp. Adjust seasonings to taste.
- Arrange stuffed tomatoes on a plate and drizzle generously with the lemon-herb dressing just before serving.
- Serve immediately. Garnish with additional fresh herbs if desired.
Cuisine: Mediterranean
Suitability: gluten-free,dairy-free,vegetarian,vegan
Prep Time: 25 mins
Cook Time: 0 mins
Serving Size: 1
Meal Type: lunch