Name: Vegan Ceviche Style Chickpeas
Prep time: 15 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 cans garbanzo beans (14oz per can); 1 bunch fresh cilantro (or more if desired); 1/4 cup lime juice (or to taste); 3 fresh Roma tomatoes (diced with juices); 4 fresh jalapeños (diced, or less for less heat); 1 medium red onion (diced); 1 cucumber (peeled and cut into small pieces); 2 ripe avocados (optional); 1 pinch of salt (or to taste); 1 pinch of pepper (or to taste)

why make this recipe

Vegan Ceviche Style Chickpeas is a refreshing and zesty dish that brings a burst of flavor to your table. It is a fantastic plant-based alternative to traditional ceviche, making it perfect for anyone looking to enjoy delicious food without animal products. This recipe is simple, healthy, and packed with protein from chickpeas, making it an excellent choice for lunch, dinner, or as a party appetizer.

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how to make Vegan Ceviche Style Chickpeas

Ingredients:

2 cans garbanzo beans (14oz per can)
1 bunch Fresh Cilantro (or more if desired)
1/4 cup Lime juice (or to taste, you’ll need about 3-4 limes per 1/4 cup)
3 fresh Roma tomatoes (diced with juices)
4 fresh Jalapeños (diced, or less for less heat)
1 medium red onion (diced)
1 cucumber (peeled and cut into small pieces)
2 ripe avocados (optional)
1 pinch of each Salt and pepper (or to taste)

Directions:

Prepare all the ingredients, except the sriracha and hot sauce.
Add them to a large bowl.
Mix everything together and refrigerate for at least an hour before serving.
Add more salt and pepper to taste and optionally add a little sriracha and hot sauce.
Serve in bowls with tortilla chips or on top of tostadas.

how to serve Vegan Ceviche Style Chickpeas

You can serve Vegan Ceviche Style Chickpeas in a variety of ways. It tastes great in a bowl accompanied by crunchy tortilla chips. Alternatively, you can spoon it on top of crispy tostadas for a delightful meal. This dish also works well as a side for grilled vegetables or a light salad, making it versatile for any occasion.

how to store Vegan Ceviche Style Chickpeas

To store Vegan Ceviche Style Chickpeas, transfer any leftover ceviche to an airtight container and refrigerate. It is best enjoyed within 1-2 days for optimum freshness. Be aware that the cucumbers and tomatoes may soften over time, so it is advisable to add these ingredients fresh if you plan to keep leftovers.

tips to make Vegan Ceviche Style Chickpeas

For an extra kick, adjust the amount of jalapeños according to your spice preference.
If you love cilantro, feel free to add more for a stronger flavor.
Use ripe avocados for a creamy texture if you decide to include them.
Allowing the ceviche to sit in the fridge enhances the flavors, so try to give it a full hour or more before serving.

variation (if any)

You can customize this recipe by adding different vegetables such as bell peppers or corn for sweetness. For a fruit twist, consider adding mango or pineapple to bring a tropical touch to your ceviche.

FAQs

1. Can I use dried chickpeas instead of canned?
Yes, you can! Just be sure to cook and soak them properly before using them in the recipe.

2. Is this dish gluten-free?
Yes, Vegan Ceviche Style Chickpeas is naturally gluten-free, making it safe for those with gluten sensitivities.

3. Can I make this in advance?
Yes, you can prepare it a day ahead. Just remember to store it in the fridge until you’re ready to enjoy it.