Pin A friend texted me a photo of cucumber boats filled with something colorful, and I realized I'd been making tuna salad the same way for years without ever questioning it. That afternoon, I grabbed a can of chickpeas instead, some vegan mayo, and a handful of herbs from my garden, and something clicked—this bright, briny version tasted fresher somehow, lighter but still deeply satisfying. Now I make these whenever I need something quick that actually feels special.
Last summer I packed these into a cooler for a beach day, and my roommate took one bite and asked if I'd made tuna salad vegan. The look on her face when I said chickpeas was priceless—she'd genuinely thought it was the real thing until that moment. That's when I knew this recipe had something real going for it.
Ingredients
- Chickpeas (1 can, 15 oz): Drain and rinse them well because that starchy liquid makes everything gluey—I learned that the messy way.
- Vegan mayonnaise (2 tablespoons): This is your binding agent, so pick one you actually like eating straight, because you'll taste it.
- Dijon mustard (1 tablespoon): The sharp kick that makes people wonder what's different about this salad compared to the mayo-heavy versions they've had before.
- Lemon juice (1 tablespoon): Fresh if possible—the difference between bright and flat is honestly just this one ingredient.
- Red onion, finely chopped (2 tablespoons): Mincing it fine keeps it from being aggressively crunchy, but still gives you those little bursts of sharpness.
- Celery, finely chopped (2 tablespoons): The texture partner that makes this feel like proper salad and not just mashed beans.
- Dill pickles, finely chopped (2 tablespoons): These are the secret—they add brine, crunch, and that umami thing that makes people reach for another boat.
- Fresh dill, chopped (1 tablespoon): Or use 1 teaspoon dried, though the fresh version makes your whole kitchen smell like a seaside place.
- Capers, drained and chopped (1 teaspoon, optional): If you like them, they're perfect; if you don't, truly no loss—they're just a salty accent.
- Garlic powder (1/2 teaspoon): Adds depth without making your breath obvious later.
- Sea salt and black pepper (1/4 teaspoon each): Taste as you go because the pickles and capers already bring salt to the party.
- English cucumbers (2 large): Look for ones that are firm and not bendy—they're your foundation.
Instructions
- Mash your chickpeas:
- In a medium bowl, break them down with a fork until they're chunky but mostly broken—not baby food, not whole beans. You want texture that holds together but still feels interesting to bite into.
- Build the salad:
- Fold in the mayo, mustard, lemon juice, and all your chopped vegetables and seasonings, stirring until everything is coated and the colors start to blend. Taste it now and adjust—if it needs brightness, add more lemon; if it needs punch, more mustard.
- Prepare your cucumber boats:
- Wash the cucumbers, cut them lengthwise, then gently scoop out the seeds with a spoon, being careful not to puncture the skin. Pat them dry if they're wet—this keeps the filling from sliding around.
- Fill and serve:
- Spoon the chickpea salad into each cucumber boat, pressing it down gently so it nestles in. Serve right away for maximum crispness, or refrigerate up to 2 hours if you're prepping ahead.
Pin My mom watched me make these once and said they reminded her of the fancy appetizers she used to order at restaurants, but better because we could actually taste the individual ingredients instead of everything blending into mayo. That's when she started making them for her own gatherings.
Why These Work as Boats
Cucumbers have this natural structural quality that lets them hold filling without falling apart, and they stay crisp even when you refrigerate them. The flesh is sturdy enough that you don't feel like you're eating something fragile, but tender enough that you don't need a knife to get through them. They're also neutral enough that they don't compete with the briny, herbaceous salad packed inside.
The Magic of Pickles in This Recipe
Those chopped dill pickles are doing more work than you'd expect—they're not just adding crunch, they're bringing brine and acid and that fermented funk that makes people pause and ask what's in here. If you've made tuna salad before and thought it was boring, this is often the missing piece that people react to without realizing. I once swapped them out thinking capers alone would be enough, and it was noticeably flatter.
Storage, Serving, and Variations
These taste best served fresh, but the chickpea salad itself will keep in the fridge for three days if you store it separately from the cucumber boats. You can fill them up to 2 hours before serving without the cucumbers getting soggy, which makes them perfect for meal prep or bringing to a gathering. If you're feeling creative, swap the vegan mayo for a non-dairy yogurt for something lighter and tangier, or add sliced radishes and green onions on top for extra color and crunch.
- Garnish with fresh dill or a light sprinkle of paprika right before serving for visual interest.
- Try adding thinly sliced radishes or green onions on top for an extra textural layer.
- If you make the salad ahead, keep it covered and don't fill the boats more than 2 hours before eating.
Pin These cucumber boats have become my go-to when I want something that feels both light and substantial, that I can make in minutes but still feels thoughtful. They've shown up at picnics, lunch boxes, and unexpected dinners, and they've never failed to make people feel a little bit happier.
Recipe Q&A
- → How do I prepare the chickpea salad filling?
Mash chickpeas until mostly broken down but still a bit chunky, then mix with vegan mayo, mustard, lemon juice, chopped veggies, herbs, and seasonings until fully combined.
- → What type of cucumbers work best?
Large English cucumbers are ideal as they provide sturdy, crisp boats with enough flesh to hold the filling securely.
- → Can I prepare this dish in advance?
Yes, you can prepare the chickpea salad up to two hours ahead and refrigerate before stuffing the cucumbers for best texture.
- → What are some garnish ideas?
Fresh dill, a sprinkle of paprika, sliced radishes, or thin green onions add color, flavor, and extra crunch.
- → Is this suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free but check vegan mayo labels for any traces of gluten to be certain.
- → Can I swap vegan mayo for another ingredient?
Plain unsweetened non-dairy yogurt works well for a lighter, tangier alternative to vegan mayo.
