Looking for a healthy summer lunch? When it is hot outside, it’s nice to have a light lunch that you don’t feel guilty about. Stuffed heirloom tomatoes with chickpeas are beautiful to present at the table, easy to make, vegan, and very healthy. See how simple this recipe is to make by following the directions below. Stuffed heirloom tomatoes also make a great July 4th or Memorial Day Weekend lunch as you’ll be incorporating red into your patriotic lunch menu. The mixture to stuff the tomatoes with is made of chickpeas. Chickpeas or garbanzo beans have many health benefits as they are filled with fiber, protein, and iron and will lower LDL (bad cholesterol).
- 6 heirloom red tomatoes
- 2 – 15 ounce cans of chickpeas, drained and rinsed
- 1 small red onion
- 4 limes, juiced
- 1 jalapeno pepper
- 1/2 cup cilantro
- 1 avocado
- drizzle of olive oil
- salt & pepper to taste
How To Make A Healthy Summer Lunch: Stuffed Heirloom Tomatoes
1. Preheat oven to 425 degrees
2. Cut the tops of the heirloom tomatoes off at a 45 degree angle. Then hollow the inside of the tomato with a spoon.
3. Place the tomatoes with the tops in a cooking dish. Drizzle olive oil and salt and pepper over them.
4. Cook the tomatoes for 15 minutes or until they are properly cooked.
5. Combine all of the rest of the ingredients into a food processor to mince. Once the mixture is to a good consistency; not 100% smooth, but less chunky, the mixture is ready.
6. Stuff the cooked tomatoes with the mixture.
Hint: Serve with the tops on top or to the side on the plate.