Description
This vibrant Vegan Ceviche Style Chickpeas recipe is a refreshing, zesty dish combining chickpeas with fresh vegetables and lime juice. Perfect as a light appetizer or snack, it’s packed with bold flavors and textures, offering a healthy, no-cook alternative to traditional ceviche, ideal for warm days or anytime you want a quick, flavorful treat.
Ingredients
Scale
Main Ingredients
- 2 cans garbanzo beans (14oz per can), drained and rinsed
- 1 bunch fresh cilantro, chopped (or more if desired)
- 1/4 cup lime juice (about 3-4 limes, adjust to taste)
- 3 fresh Roma tomatoes, diced with juices
- 4 fresh jalapeños, diced (adjust for less heat)
- 1 medium red onion, diced
- 1 cucumber, peeled and cut into small pieces
- 2 ripe avocados, cubed (optional)
- Salt and pepper, to taste
To Serve
- Sriracha or hot sauce (optional)
- Tortilla chips or tostadas
Instructions
- Prep the ingredients: Dice the tomatoes carefully, making sure to retain their juices to add flavor and moisture. Chop the red onion and jalapeños finely, peeling and cutting the cucumber into small pieces to ensure crisp texture. Juice the limes to get fresh lime juice and cube the avocados if you choose to include them.
- Mix everything together: In a large mixing bowl, combine the drained and rinsed chickpeas with the diced tomatoes (including juices), red onion, jalapeños, cucumber, and chopped cilantro. Pour in the fresh lime juice and gently stir all ingredients to blend flavors without mashing the chickpeas.
- Chill the mixture: Cover the bowl tightly with plastic wrap or a lid and refrigerate the mixture for at least one hour. This resting time allows the flavors to meld together beautifully, creating a well-balanced and vibrant ceviche.
- Serve: Before serving, taste the ceviche and season with salt and pepper as needed. For an extra kick, add sriracha or your preferred hot sauce. Serve the vegan ceviche chilled alongside crunchy tortilla chips or on top of tostadas for a delightful and refreshing dish.
Notes
- The avocado is optional but adds creaminess; add just before serving to prevent browning.
- Adjust jalapeño amount to control heat level to your preference.
- This recipe is best served fresh but can be stored up to 24 hours refrigerated.
- For gluten-free option, use gluten-free tortilla chips or tostadas.
- Feel free to add diced bell peppers or radishes for extra crunch.
