Best Chickpea Ceviche Recipes

VEGAN CEVICHE

Vegan Ceviche image

The secret ingredient in this vegan ceviche? Hearts of palm! It's the tangy, citrusy, super fresh, seafood-free appetizer you need in your life this summer.

Provided by Lexi

Time 1h15m

Number Of Ingredients 12

Ingredients

1 cup cherry tomatoes, quartered
1 cup cucumber, quartered and diced
1 yellow or orange bell pepper, diced
1 avocado, diced
3/4 cup diced strawberries*
1/2 cup red onion, finely diced
1 14 oz can of hearts of palm, drained and sliced into rounds
3 tbsp fresh cilantro, chopped
1 jalapeño, seeds removed and finely minced
¾ tsp salt
1/2 cup freshly squeezed lime juice
2 tbsp olive oil

Steps:

Add all ingredients to a large mixing bowl and toss well to coat.
Refrigerate for 30 minutes-1 hour. Taste and adjust seasoning as desired.
Serve cold with tortilla chips. Enjoy!

Nutrition Facts : Calories 158 calories, Sugar 4.6 g, Sodium 579.9 mg, Fat 11.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 14.9 g, Fiber 6.2 g, Protein 3.5 g, Cholesterol 0 mg

CHICKPEA "CEVICHE" RECIPE - (4/5)

Chickpea

Provided by sincial

Number Of Ingredients 11

Ingredients

2 tablespoons plain non-fat yogurt
2 tablespoons tamarind sauce (find it with the Thai cooking ingredients)
2 teaspoons finely minced fresh mint
1 pinch each ground cardamom, cinnamon, clove, coriander
2 limes, juice of
3/4 cup canned chickpeas, drained and rinsed
4 tablespoons diced tomatoes
4 tablespoons diced cucumber
4 tablespoons diced avocado
4 tablespoons diced red onion
1 sprig cilantro, chopped

Steps:

Combine yogurt, tamarind, mint, cardamom, cinnamon, clove and coriander in a large mixing bowl. Stir until blended. Add chickpeas, tomato, cucumber and onion. Mix well. Garnish with cilantro and serve immediately.