Ceviche is a classic Latin American dish that’s typically made with raw fish marinated in citrus juices. This vegan version swaps out the fish for chickpeas, creating a hearty and satisfying meal. It’s a perfect dish for a light and refreshing summer lunch or dinner.
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
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