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A bowl of zesty vegan ceviche made with chickpeas, cucumber, and avocado.

Vegan Ceviche Style Chickpeas

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Prep Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 180 kcal

Ingredients
  

  • 2 cans (15 oz) chickpeas, drained and rinsed
  • 0.5 cup fresh lime juice
  • 0.25 cup fresh lemon juice
  • 1 medium red onion, finely diced
  • 2 Roma tomatoes , seeded and diced
  • 1 English cucumber , diced
  • 1 jalape ño, seeded and minced
  • 0.5 cup fresh cilantro, chopped
  • 1 large avocado , diced
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil

Instructions
 

  • Drain and rinse chickpeas thoroughly and place in a large glass or ceramic mixing bowl.
  • Add the lime juice, lemon juice, and diced red onion to the chickpeas, tossing to ensure even coating.
  • Allow the mixture to marinate at room temperature for 10 minutes to soften the onion's bite.
  • Incorporate the diced tomatoes, cucumber, and minced jalapeño into the bowl.
  • Add the chopped cilantro, sea salt, black pepper, and olive oil, stirring gently to combine.
  • Cover and refrigerate for 20 to 30 minutes to develop the flavor profile.
  • Carefully fold in the diced avocado immediately prior to serving to prevent oxidation.
  • Serve cold as an appetizer or light main dish with tortilla chips.