Name: Cali Chickpea Ceviche
Prep time: 60 min
Total time: 85 min
Ingredients: 2 15oz cans chickpeas, (drained and rinsed); 1 13.5oz can low fat coconut milk (use mostly solids), (or almond, oat or cashew milk (foamed)); 4 - 5 limes, (zested and juiced); 1 1/2 tbsp maple syrup, ( or agave); 1 1/2 tsp sea salt, (or to taste); Fresh cilantro or mint leaves, (optional garnish)

Cali Chickpea Ceviche

A vegetable forward dish that is perfect for hot days, meal preps or a light lunch!

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Course: Snack

Cuisine: American

Keyword: Easy

Prep Time: 1

Total Time: 1 25

Servings:

Calories: 41kcal

Author: Chef Cruz

Ingredients

2 15oz cans chickpeas, drained and rinsed
1 13.5oz can low fat coconut milk (use mostly solids), or almond, oat or cashew milk (foamed)
4 – 5 limes, zested and juiced
1 1/2 tbsp maple syrup, or agave
1 1/2 tsp sea salt, or to taste
Fresh cilantro or mint leaves, optional garnish

Instructions

Rinse and drain chickpeas. Lightly mash them with a potato masher or clean hands.
In a bowl, whisk together coconut milk solids, lime juice and zest, maple syrup, and sea salt.
Toss chickpeas with the dressing and mix well until evenly coated.
Chill for at least 1 hour to develop flavor.
Taste and adjust seasoning if needed.
Garnish with fresh herbs and serve cold or at room temperature.

Nutrition