Description
This Vegan Ceviche Style Chickpeas recipe offers a delicious, plant-based alternative to traditional ceviche. With zesty lime, fresh vegetables, and protein-packed chickpeas, it's a refreshing and healthy dish that works perfectly as a main course or a side. Dairy-free, gluten-free, and fully vegan, this ceviche is perfect for any occasion and can be served with tortilla chips, tostadas, or even as a topping for tacos and grain bowls.
Ingredients
Ingredients:
2 cans garbanzo beans (14oz per can)
1 bunch fresh cilantro (or more if desired)
1/4 cup lime juice (or to taste, about 3-4 limes)
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 (optional)
Salt and pepper, to taste
To serve: Sriracha, hot sauce, tortilla chips, or tostadas
Instructions
Instructions:
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Prep the ingredients: Dice the tomatoes (keeping the juices), red onion, and jalapeños. Peel and chop the cucumber, juice the limes, and cube the avocado (if using).
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Mix everything together: In a large bowl, combine the chickpeas, diced tomatoes, onion, jalapeños, cucumber, cilantro, and lime juice. Gently stir to mix.
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Chill the mixture: Cover the bowl and refrigerate for at least 1 hour to let the flavors meld together.
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Serve: Taste and adjust salt, pepper, and heat with optional sriracha or hot sauce. Serve the ceviche with tortilla chips or on top of tostadas.
Notes
- You can add cooked quinoa or tempeh for a protein boost.
- To make it spicier, increase the number of jalapeños or add hot sauce to taste.
- Swap cucumber with radishes for a more peppery crunch.
- Serve with gluten-free chips or lettuce wraps for a gluten-free option.
- Prep Time: 20 minutes
- Resting Time: 1 hour
- Category: Salad
- Method: No-cook, Chilled
- Cuisine: Mexican
