Chickpea Ceviche

Name: Chickpea Ceviche
Total time: 900 s
Yield: Serves 2 servings
Ingredients: 1 cup cooked chickpeas (about 165 grams); 1/4 small red onion, finely chopped; 1/2 tomato, finely chopped; 1/4 cup cilantro, finely chopped (about 4 grams); 1/2 cucumber, finely chopped; Juice of 2 limes; 2 tablespoons tamari or soy sauce

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

Another proof that I love ceviche? Here’s one more for the collection. Perfect as a healthy, quick appetizer when you want something light. It’s also great for Meatless Monday. If you haven’t tried vegan ceviche yet, let me tell you, it’s delicious and there are lots of options to explore. I can’t wait to try the next one!

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

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Ingredients

15 minutes

Serves 2 servings

1 cupcooked chickpeas (about 165 grams)
1/4small red onion, finely chopped
1/2tomato, finely chopped
1/4 cupcilantro, finely chopped (about 4 grams)
1/2cucumber, finely chopped
Juice of 2 limes
2 tablespoonstamari or soy sauce

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Steps

15 minutes

1

Cook the chickpeas ahead of time. Soak them overnight before cooking. They should be soft but not mushy so they don’t fall apart. You can also use canned chickpeas.
2

Mix all the ingredients together well, and you’re done!
3

Serve with tostadas. If you like, add some hot sauce. Letting it sit for about 30 minutes will make the flavors even better.