Vegan Ceviche Style Chickpeas
A bright, no-cook chickpea ceviche with lime, jalapeño, and veggies—fresh, fast, and full of flavor!
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.