|Well - It tastes better than it looks. I promise|
1/2 cup red onion minced
1/2 cup lime juice
4 Campari tomatoes chopped
Minced pickled jalapeños to taste
Sprinkle of salt
1 haas avocado
Mix all the ingredients together and let marinate overnight (I left mine in the fridge till lunch - so about 14 hrs) When ready to eat chop up the avocado and mix it in. Grab some chips and dig in! I prefer the blue corn.
I'd say the dish had the texture and the flavor of regular ceviche without the lingering fishy taste. Great for vegans or those who can't get deal with fish.
Here is a tip about cooking dried chickpeas from my non-weirdo foodie friend Lindsey. Cook the chickpeas I'm salt water to give them a little flavor. When I used unsalted to make some hummus she glared at me and told me it needed lots and lots of salt... Plus more salt. My apologies for being skimpy on the seasoning.