These mini-salads are perfect for a buffet –nothing wilts them. Or keep it really simple and serve the salad with wedges of tomatoes. Keep leftovers in the fridge for 2 days.
Place unstuffed tomatoes cut side down on a large paper towel-lined plate and cover with plastic wrap. Refrigerate up to 1 day. Prepare chickpea mixture. Cover and refrigerate up to 1 day. Before filling tomatoes, taste and add more yogurt for moisture, if necessary.