You may have noticed I’ve got chickpeas on the brain lately. I like having some easy vegetarian recipes in my arsenal and this chickpea ceviche is one of my best. And we love it. Quick, easy meals like this are key and this one is so good for you. Last summer my husband was craving ceviche – just a traditional Mexican ceviche with a whitefish. He loves it, but I had never made it before and started scouring the internet and cookbooks for a recipe. I found several and as usual incorporated my favorite parts of each recipe to create something new that we like.
This is my favorite aspect of cooking. You get a recipe which is your base and you put your own creativity into and end up with something new and beautiful and delicious. We settled on whitefish ceviche and I soon began the chopping…and chopping…and chopping. I can honestly say it was worth all my efforts, but the amount of chopping was time consuming. If you work full time and are raising kids, time is the one thing you don’t have. Then fall came and we did our “get healthy, exercise and lose weight before the holidays” routine. Ceviche isn’t exactly bad for you but we were making vegetables the main source of our diet. Beans became a staple in almost every dinner and I thought why not simplify a great recipe, i.e. ,not as much chopping – big win for me – and switch out the fish for chickpeas? And so, the vegetarian ceviche was born. The chopping is minimal and the ingredients are simple which makes this a great main or side dish for any night. The chickpeas are a great source of protein and fiber and are really satisfying. And if you make extra it lasts so you’ll have lunch the next day. I love easy healthy meals like this. Give it a try and as always let me know what you think on facebook. You’re thoughts mean everything!
- 2 cans chickpeas, rinsed and drained
- 1 jalapeno
- 1 bunch cilantro
- 1/4 red onion
- 1 avocado
- 4 limes, juiced and zest of 1 of them
- sea salt
Drain and rinse the chickpeas and set aside. In a large bowl put finely diced red onion and jalapeno. Coarsely chop up cilantro and avocado and add to the bowl. Juice all 4 limes and zest 1 and add to the bowl. Add beans and salt and pepper. Stir thoroughly and let sit for 10 minutes. Serve immediately or refrigerate up to 2 days. Quick, easy, and healthy.