Vegan Ceviche Style Chickpeas Recipe | Simple & Satisfying
This healthy and protein rich chickpea recipe, inspired by the classic Ceviche dish, is a delicious plant-based meal that is easy to make and incredibly flavorful.
- Prep Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: No-Cook
- Cuisine: Latin American
- Diet: Vegan
Ingredients
Scale
- 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
Instructions
1. Prepare all the ingredients, except the sriracha and hot sauce, and add them to a large bowl.
2. Mix everything together and refrigerate for at least an hour before serving. Add more salt and pepper to taste and optionally also add a little Sriracha and hot sauce.
3. Serve in bowls with Tortilla chips or on top of tostadas.
Notes
TIP: I think it’s better the next day, once the chickpeas have had time to absorb all the juices and flavors.
Find it online: https://cookingwithramsay.com/vegan-ceviche-style-chickpeas/