1. 1

   Step 1

   Clean 1/3 of a Tropea onion, dice it into small cubes, and let it soak in cold or iced water to keep it crunchy.

2. 2

   Step 2

   Finely chop the 2 sun-dried tomatoes, the teaspoon of desalted capers, and the washed fresh basil.

3. 3

   Step 3

   Coarsely mash the 220 g of pre-cooked chickpeas in a bowl using a fork.

4. 4

   Step 4

   Add the chopped sun-dried tomatoes, capers, and basil to the chickpeas.

5. 5

   Step 5

   Drain the Tropea onion and add it to the chickpea mixture.

6. 6

   Step 6

   Incorporate 1 teaspoon of mustard and 1 teaspoon of mayonnaise into the filling.

7. 7

   Step 7

   Season the mixture with pepper and a drizzle of extra virgin olive oil to taste, mixing well.

8. 8

   Step 8

   Wash the 3 round tomatoes, cut off the top cap, and carefully scoop out the pulp with a spoon.

9. 9

   Step 9

   Fill the hollowed-out tomatoes with the prepared chickpea stuffing and serve immediately.

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