This light, zesty, and satisfying dish is perfect when you’re craving something refreshing yet filling. Inspired by traditional ceviche, this vegan twist swaps fish for protein-packed chickpeas (garbanzo beans) while keeping all the bright citrusy flavor. It’s a fantastic post-workout meal, a summer appetizer, or a quick lunch with tortilla chips or tostadas.
Why You’ll Love This Recipe
This chickpea ceviche is:
- Completely plant-based and protein-rich
- Bursting with fresh, vibrant flavors
- Crunchy, creamy, tangy, and spicy all at once
- Quick and easy to prepare — no cooking required!
Ingredients You’ll Need
Here’s what you’ll need to make this vegan ceviche-style chickpea dish:
- 2 cans of garbanzo beans (chickpeas) – rinsed and drained
- Fresh cilantro – use as much as you love!
- Lime juice – about 3–4 limes for ¼ cup (the more, the better!)
- Roma tomatoes – diced with their juices
- Jalapeños – finely chopped (adjust the amount based on your spice preference)
- Red onion – diced for bold flavor and crunch
- Cucumber – peeled and diced for refreshing crispness
- Avocados (optional) – cubed, for creamy texture
- Salt and pepper – to taste
- To serve: tortilla chips, tostadas, and optional hot sauce or sriracha
How to Make Vegan Chickpea Ceviche
1. Prep your ingredients
Start by dicing the red onion, tomatoes (don’t discard the juice!), jalapeños, and cucumber. Juice the limes and cube the avocados if using.
2. Mix it all together
In a large mixing bowl, combine the chickpeas, chopped veggies, lime juice, cilantro, and season with salt and pepper. Stir gently to coat everything evenly.
3. Let it marinate
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the chickpeas to soak up the citrusy goodness. (Pro tip: it’s even better the next day!)
4. Taste & serve
Before serving, give it a final taste and adjust the seasoning. Add a dash of hot sauce or sriracha if you like a little heat. Serve with crispy tortilla chips or on tostadas for the perfect plant-based bite.
Tips & Variations
- Make it ahead: This dish holds up well in the fridge and tastes better after resting. Great for meal prep or entertaining.
- Adjust the heat: Use fewer jalapeños or remove the seeds for a milder version. Want more heat? Try serranos!
- Add-ins: Try tossing in diced mango, hearts of palm, or even shredded carrots for more texture and flavor.
Recommended Tools
- Citrus Press – Makes juicing limes quick and easy
- Sharp chef’s knife – For precise dicing of veggies
- Mixing bowls – Use a large one so you can easily stir everything together
Vegan Ceviche Style Chickpeas – Recipe Card
Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Ingredients
▢ 2 (14 oz) cans garbanzo beans, drained and rinsed
▢ 1 bunch cilantro, roughly chopped
▢ ¼ cup fresh lime juice (3–4 limes)
▢ 3 Roma tomatoes, diced with juice
▢ 4 jalapeños, finely diced (adjust to taste)
▢ 1 medium red onion, diced
▢ 1 cucumber, peeled and diced
▢ 2 ripe avocados, diced (optional)
▢ Salt and pepper, to taste
▢ Hot sauce or sriracha, to taste
▢ To serve: tortilla chips or tostadas
Instructions
- Dice all fresh ingredients and combine in a large mixing bowl with chickpeas and lime juice.
- Season with salt and pepper. Gently stir to combine.
- Cover and refrigerate for at least 1 hour.
- Taste and adjust seasoning. Add hot sauce or sriracha if desired.
- Serve chilled with chips or over tostadas.
More Vegan Chickpea Recipes to Try
- [Spinach Chickpea and Tofu Curry]
- [Moroccan Style Chickpea Stew]
- [Chickpeas in Red Wine Sauce]
- [Vegan Tahini Yogurt Pasta with Paprika Chickpeas]
- [High-Protein Chickpea Salad Wraps]