Description
Enjoy the fresh flavors of the sea with this Vegan Ceviche Style Chickpeas recipe. A plant-based twist on the classic ceviche, this dish is bursting with vibrant colors and zesty citrus notes.
Ingredients
Scale
Chickpea Mixture:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/2 cup finely chopped red onion
- 1 avocado, diced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
Dressing:
- Juice of 2 limes
- Juice of 1/2 orange
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: In a large bowl, mix chickpeas, cucumber, tomato, red onion, avocado, and jalapeño. Add cilantro.
- Prepare Dressing: Whisk lime juice, orange juice, olive oil, salt, and pepper in a small bowl.
- Toss: Pour dressing over chickpea mixture and coat evenly.
- Marinate: Refrigerate for 20-30 mins to meld flavors.
- Serve: Enjoy chilled with tortilla chips, in lettuce cups, or as a side dish.
Notes
- Enhance with diced mango or hearts of palm.
- Adjust spice level with jalapeño or cayenne.
- Best consumed the same day; refrigerate leftovers for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin-Inspired, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
