Instructions:
- Combine ingredients: In a large bowl, combine the chickpeas, cucumber, red onion, cherry tomatoes, and cilantro.
- Make the dressing: In a small bowl, whisk together the lime juice, lemon juice, olive oil, salt, and pepper.
- Toss: Pour the dressing over the salad and toss to coat evenly.
- Chill: Refrigerate the ceviche for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
- Serve: Serve chilled, topped with additional fresh cilantro if desired.
Tips:
- Adjust the spice: For a spicier ceviche, add a pinch of red pepper flakes or a diced jalapeño pepper.
- Add protein: If you’re looking for a more substantial meal, add cooked shrimp, tofu, or grilled chicken to the ceviche.
- Serve as an appetizer: This ceviche can also be served as a refreshing appetizer.
- Make ahead: Prepare the ceviche ahead of time and store it in the refrigerator for up to 2 days.
This vegan ceviche is a delicious and healthy dish that’s perfect for summer gatherings. Enjoy it with tortilla chips, crackers, or as a side dish to grilled fish or chicken.
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