Craving something fresh? The ingenious trick for an amazing avocado and chickpea ceviche in 5 minutes, without turning on the stove!
Forget the classic stovetop for a moment and let yourself be transported by the citrus aromas of South America. Today we're bringing you a delicious avocado and chickpea ceviche.
- Precooked chickpeas 400 g
- Large, ripe avocado 1
- Red onion 1
- Small red pepper 1
- Lime juice 1
- 1 bunch fresh coriander
- Extra virgin olive oil (EVO) 2 tablespoons
- Fine salt
- Fresh or powdered chili pepper
- Begin by draining the precooked chickpeas from their preserving liquid. Rinse them thoroughly under running water and let them drain carefully in a colander. Meanwhile, slice the red onion very thinly. Soak it in a bowl of cold water for about 10 minutes. This simple trick is essential for making it much sweeter, crunchier, and more digestible when eaten raw.
- Cut the avocado in half and carefully remove the pit. Scoop out the flesh with a spoon and cut it into evenly sized cubes. Transfer the avocado to a large bowl and immediately drizzle with lime juice. Don't skip this step: the lime's acidity is essential to prevent the flesh from oxidizing and turning brown.
- Thoroughly wash the red pepper, removing the seeds and white membranes. Dice it very small and add it to the bowl with the avocado. Now add the well-drained chickpeas and the red onion, remembering to drain and squeeze it gently.
- Dress the salad with a good extra virgin olive oil and a pinch of salt. Add chili pepper to taste and flavor with finely chopped fresh cilantro. If you don't like the taste of cilantro, you can easily substitute it with fresh parsley or mint. Toss the ingredients very gently, being careful not to break up the avocado cubes. Let your ceviche rest in the refrigerator for 10 minutes and serve very cold to maximize its flavors.
This brilliant plant-based reinterpretation takes inspiration from the famous Peruvian ceviche marinade, transforming it into an irresistible cold chickpea appetizer.
It's the perfect dinner saver for those who prefer no-cook summer recipes, an excellent fresh and original alternative to the more classic chickpea and tuna salad.
The secret to this recipe lies in the strategic use of lime. The citrus acidity prevents the pulp from oxidizing, an essential trick we always apply to our beloved guacamole.
You can easily serve it as a vegan ceviche recipe to impress your guests, or enjoy it during your lunch break as a nutritious chickpea and avocado salad with an exotic touch.
And if you have some legumes left over and love a rich texture, don't forget to blend up some delicious homemade chickpea hummus.
Want to further enrich your buffet? Discover our best no-cook appetizers for a stress-free summer.
Doses & Ingredients
- Very low difficulty
- Low cost
- Food availability very easy
- Salt to taste
