Name: Vegan Ceviche Style Chickpeas Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 2 cans garbanzo beans (14 oz per can), drained and rinsed; 1 bunch fresh cilantro, chopped (use more if desired); 3 fresh Roma tomatoes, diced with juices; 4 fresh jalapeños, diced (adjust quantity for desired heat); 1 medium red onion, diced; 1 cucumber, peeled and cut into small pieces; 1/4 cup lime juice (about 3-4 limes, or to taste); 2 ripe avocados, diced (optional); 1 pinch salt (or to taste); 1 pinch black pepper (or to taste)

Jump to Recipe· 4.1 from 60 reviews

If you’re looking for a delightful and refreshing twist on a classic ceviche idea that’s entirely plant-based, this Vegan Ceviche Style Chickpeas Recipe is going to become your new favorite. Bursting with vibrant colors, zesty lime, and fresh veggies, it’s an incredibly satisfying dish that feels light yet packed with bold flavors. Perfect for summer gatherings or a quick healthy snack, this recipe proves that you don’t need seafood to whip up a ceviche experience—chickpeas provide a wonderfully meaty texture and soak up all the brightness beautifully.

Ingredients You’ll Need

A long white rectangular plate with colorful patterns holds four bright green limes placed at the top, a bunch of fresh cilantro with leafy green textures in the middle, and four shiny green jalapeño peppers at the bottom. On the plate's lower center, there is a small white bowl with salt and black pepper. Part of a round white bowl filled with light brown chickpeas with smooth round textures is visible on a white marbled surface beside the plate. A red onion is also slightly visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are incredibly simple, yet each one plays an essential role in building the authentic fresh and tangy profile of this Vegan Ceviche Style Chickpeas Recipe. From the creamy avocado to the fiery jalapeños, every color and flavor makes a difference.

2 cans garbanzo beans: These chickpeas are the star, adding protein and a hearty bite.
1 bunch fresh cilantro: Brings a fresh, herby brightness that makes the dish pop.
1/4 cup lime juice: The key acidic punch that marries all flavors together—freshly squeezed is best.
3 fresh Roma tomatoes: Diced along with their juices for sweetness and juiciness.
4 fresh jalapeños: Adds a nice kick—adjust to your preferred level of heat.
1 medium red onion: Provides a sharp, crunchy bite that balances the creaminess.
1 cucumber: Peeled and chopped for a clean, crisp texture and cooling effect.
2 ripe avocados (optional): To add creaminess and richness, making the ceviche even more indulgent.
Salt and pepper: Just a pinch of each to enhance and season all the fresh elements perfectly.

How to Make Vegan Ceviche Style Chickpeas Recipe

Step 1: Drain and Rinse Chickpeas

Begin by draining the water from your canned garbanzo beans, then give them a good rinse under cold water. This step removes excess sodium and any canning flavors, ensuring the chickpeas are clean and ready to soak up all the delicious ceviche juices.

Step 2: Prepare Fresh Vegetables

While the chickpeas drain, dice the Roma tomatoes, jalapeños, and red onion. Peel and chop the cucumber into small pieces for the perfect crunch. Chopping the ingredients finely helps each bite absorb the tangy lime and seasoning equally, creating harmony in every forkful.

Step 3: Chop the Cilantro

Give the cilantro a rough chop to release its fragrant oils. Cilantro is a game-changer here—it adds an herbal brightness that instantly elevates this vegan ceviche.

Step 4: Combine Ingredients in a Bowl

In a large mixing bowl, combine the rinsed chickpeas, diced tomatoes, jalapeños, onion, cucumber, and chopped cilantro. If you’re using avocado, dice it and fold it in gently to avoid mashing—this keeps the creamy texture intact.

Step 5: Add Lime Juice and Seasonings

Pour in the fresh lime juice and sprinkle with salt and pepper, adjusting quantities to your taste. The lime juice “cooks” the flavors, brightening and blending this vibrant salad beautifully. Give everything a gentle toss to coat all ingredients evenly.

How to Serve Vegan Ceviche Style Chickpeas Recipe

A white bowl filled with a single layer of light yellow chickpeas with a smooth and round texture sits on a white marbled surface. Next to it, there is a long dark green cucumber placed horizontally. To the right of the cucumber, three red tomatoes with a shiny surface lie close to each other. On the left side of the cucumber, two dark, rough-skinned avocados rest near a red onion with a smooth purplish outer layer. Above these, a rectangular white dish holds four bright green limes, a bunch of fresh green cilantro leaves, three small dark green peppers, and a small white bowl containing white salt and black pepper side by side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For extra flair, sprinkle some chopped fresh cilantro or thinly sliced radishes on top before serving. A few lime wedges on the side invite guests to add an extra splash of citrus zing. The garnishes not only enhance the look but also boost freshness and texture.

Side Dishes

This vegan ceviche pairs wonderfully with crispy tortilla chips for scooping or atop crunchy tostadas. For a heartier meal, serve it alongside brown rice or quinoa, adding a nice nutty complement to the dish’s bright flavors.

Creative Ways to Present

Try serving this Vegan Ceviche Style Chickpeas Recipe in individual mason jars or small bowls for a charming appetizer presentation. You can also stuff it inside avocado halves or bell peppers for a fun and colorful twist that’s perfect for parties.

Make Ahead and Storage

Storing Leftovers

Leftover ceviche keeps well covered in the refrigerator for up to 3 days. Because of the lime juice, the vegetables stay crisp and flavorful, but the avocado can brown—consider adding that fresh when serving leftovers.

Freezing

Freezing isn’t recommended for this dish since the fresh vegetables and avocado don’t hold up well once thawed. The texture will suffer, and your vibrant flavors will dull.

Reheating

This recipe is best enjoyed cold or at room temperature, so no reheating is necessary. If preferred, allow it to sit out for about 15 minutes to take the chill off before serving.

FAQs

Can I use fresh chickpeas instead of canned?

Absolutely! If you have fresh chickpeas, boil them until tender before using. Just keep in mind that canned chickpeas save time and work great for this recipe.

Is this recipe spicy?

The heat level depends on how many jalapeños you add. You can adjust to your liking or substitute with a milder pepper if you prefer less spice.

Can I omit avocado?

Yes, avocado is optional but recommended for creaminess. If you skip it, the ceviche will still be deliciously zesty and fresh.

How long does the ceviche marinate?

It’s best after at least 30 minutes to let flavors meld, though it can be eaten immediately. For best taste, marinate up to 2 hours in the fridge.

Can I use lemon juice instead of lime?

While lime juice is traditional and brings that signature brightness, lemon juice works fine too—it just gives a slightly different citrus note.

Final Thoughts

I truly hope you give this Vegan Ceviche Style Chickpeas Recipe a try because it’s one of those dishes that feels special yet is so incredibly simple to make. Its fresh, vibrant flavors and welcoming textures make it an absolute crowd-pleaser. Whether you’re new to vegan cooking or a longtime plant-based foodie, this recipe delivers that perfect balance of health, taste, and wow factor that’s hard to beat.