If you’re looking for a bright, bold, and protein-rich dish that comes together effortlessly, this Vegan Ceviche Style Chickpeas recipe is your answer. Inspired by the vibrant flavors of traditional ceviche—but completely plant-based—this version swaps out seafood for hearty garbanzo beans and fresh vegetables, all tossed in zesty lime juice and herbs.
It’s refreshing, satisfying, and full of bold flavor—making it a perfect meal for warm days, quick lunches, or even as a starter for gatherings. Serve it with tortilla chips or pile it high on crispy tostadas for a beautiful and easy presentation.
Why You’ll Love This Vegan Ceviche
- Quick and No-Cook – Just chop, mix, and chill!
- Full of Plant-Based Protein – Thanks to chickpeas and avocado.
- Bright and Refreshing – Perfectly balanced with acidity and spice.
- Great for Summer or Meal Prep – Keeps well in the fridge for a couple of days.
- Customizable Heat – Easily adjust spice levels with jalapeños, sriracha, or hot sauce.
Ingredients
Here’s everything you need to whip up this vegan ceviche:
- 2 cans (14 oz each) garbanzo beans (chickpeas), drained and rinsed
- 1 bunch fresh cilantro, chopped (or more to taste)
- ¼ cup lime juice (from about 3–4 limes)
- 3 Roma tomatoes, diced with juices
- 4 fresh jalapeños, diced (adjust for heat preference)
- 1 medium red onion, diced
- 1 cucumber, peeled and diced
- 2 ripe avocados, diced (optional)
- Salt and black pepper to taste
- Optional: A drizzle of sriracha or hot sauce for extra heat
Instructions
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Step 1: Prep the Ingredients
Drain and rinse the chickpeas thoroughly and place them in a large mixing bowl. Dice all your vegetables—red onion, jalapeños, tomatoes, and cucumber—and add them to the bowl with the chickpeas.
Step 2: Add Fresh Lime and Cilantro
Squeeze in fresh lime juice—about ¼ cup, adjusting to taste. This will give the mixture that bright, zesty ceviche flavor. Stir in chopped cilantro for freshness and aroma.
Step 3: Season and Mix
Add a generous pinch of salt and pepper, then gently fold everything together. If using, add diced avocado for creaminess and balance. If you like it spicy, add a dash of sriracha or your favorite hot sauce.
Step 4: Chill and Serve
Refrigerate the chickpea mixture for at least 1 hour to let the flavors meld. Taste and adjust seasoning before serving.
Serve cold with tortilla chips, pita chips, or over tostadas. Garnish with extra lime wedges and cilantro if desired.
Serving Ideas
This dish is incredibly versatile and can be enjoyed in many ways:
- As a dip with tortilla chips
- Over tostadas or in lettuce cups for a low-carb option
- In wraps with hummus or tahini
- Topped with greens as a protein-packed salad
- Stuffed in avocados for a beautiful presentation
Tips for Success
- Don’t skip the chilling time: It helps the flavors develop.
- Use ripe, but firm avocados: To avoid them turning mushy in the mix.
- Adjust the spice: Remove seeds from jalapeños for less heat, or add more for a kick.
- Add crunch: Chopped bell peppers or radishes are great additions.
- Make it your own: Stir in mango, corn, or hearts of palm for creative twists.
Storage & Make-Ahead
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Make-ahead tip: Prep everything except the avocado and mix just before serving for best texture.
Final Thoughts
This Vegan Ceviche Style Chickpeas recipe is a celebration of vibrant, wholesome ingredients that come together to create something truly refreshing. Whether you’re preparing a quick weeknight meal, packing a healthy lunch, or hosting a get-together, this dish brings color and flavor to your table—no cooking required.
And best of all, it’s plant-powered, packed with protein, and irresistibly delicious.
Vegan Ceviche Style Chickpeas
Ingredients
- 2 cans 14 oz each garbanzo beans (chickpeas), drained and rinsed
- 1 bunch fresh cilantro chopped (or more to taste)
- ¼ cup lime juice from about 3–4 limes
- 3 Roma tomatoes diced with juices
- 4 fresh jalapeños diced (adjust for heat preference)
- 1 medium red onion diced
- 1 cucumber peeled and diced
- 2 ripe avocados diced (optional)
- Salt and black pepper to taste
Optional: A drizzle of sriracha or hot sauce for extra heat
Instructions
Step 1: Prep the Ingredients
- Drain and rinse the chickpeas thoroughly and place them in a large mixing bowl. Dice all your vegetables—red onion, jalapeños, tomatoes, and cucumber—and add them to the bowl with the chickpeas.
Step 2: Add Fresh Lime and Cilantro
- Squeeze in fresh lime juice—about ¼ cup, adjusting to taste. This will give the mixture that bright, zesty ceviche flavor. Stir in chopped cilantro for freshness and aroma.
Step 3: Season and Mix
- Add a generous pinch of salt and pepper, then gently fold everything together. If using, add diced avocado for creaminess and balance. If you like it spicy, add a dash of sriracha or your favorite hot sauce.
Step 4: Chill and Serve
- Refrigerate the chickpea mixture for at least 1 hour to let the flavors meld. Taste and adjust seasoning before serving.
- Serve cold with tortilla chips, pita chips, or over tostadas. Garnish with extra lime wedges and cilantro if desired.
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