Deviled Tomatoes

15- to 16-ounce can chickpeas, drained and rinsed

⅓ cup vegan mayonnaise

2 tablespoons nutritional yeast

1 tablespoon lemon juice

2 teaspoons yellow mustard, or more, to taste

1 teaspoon curry powder, or more, to taste

Pinch of ground cumin, or more, to taste

Salt and freshly ground pepper to taste

2 tablespoons finely chopped chives or scallion

8 to 10 ripe plum (Roma) tomatoes or other small tomatoes

Paprika for topping

Shredded romaine lettuce or baby greens, optional

Combine the chickpeas, mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, and pepper in a food processor fitted with the metal blade.

Pulse on and off until the mixture is nicely melded, but don't puree—leave a little texture.

Add the chives or scallion through the feed tube and pulse on and off a few times to whirl in.

If you don't have a food processor, simply mash the chickpeas well in a bowl, and stir in the mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, pepper, and chives.

Cut the tomatoes in half and scoop out the seedy center with a spoon. You'll be left with a neat shell (save what you've scooped out for another use, such as blending into a juice or sauce).

Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika.

Arrange on a platter atop a bed of lettuce or baby greens.

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