Tuesday, May 28, 2013

Chickpea Faux-Viche

Ceviche is a wonderful dish typically made with raw fish cooked by the acidity of lemon or lime juice. This time around I decided I would make something similar but use chick peas as my "meat." Several vegan ceviche recipes use tofu or tempeh but chickpeas work mighty fine. I feel like the lime juice really did soak into them and cook them like the acidity would do with the fish. I could be imagining it but regardless it turned out to be a super tasty, super easy chickpea dish that wasn't Greek or Indian flavored or hummus for that matter.

Chickpea faux-viche

Well - It tastes better than it looks. I promise
1 cup cooked chickpeas (I made a big batch of dried and used the leftovers)
1/2 cup red onion minced
1/2 cup lime juice
4 Campari tomatoes chopped
Minced pickled jalapeƱos to taste
Sprinkle of salt
Pepper (lots)

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.

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