Vegan Ceviche Style Chickpeas

2 cans garbanzo beans (14oz per can)

1 bunch Fresh Cilantro (or more if desired)

¼ cup Lime juice (or to taste, you'll need about 3-4 limes per ¼ cup)

3 fresh Roma tomatoes (diced with juices)

4 fresh Jalapeños (diced, or less for less heat)

1 medium red onion (diced)

1 cucumber (peeled and cut into small pieces)

2 ripe avocados (optional)

1 pinch of each Salt and pepper (or to taste)

Prepare all the ingredients, except the sriracha and hot sauce, and add them to a large bowl
Mix everything together and refrigerate for at least an hour before serving. Add more salt and pepper to taste and optionally also add a little Sriracha and hot sauce.
Serve in bowls with Tortilla chips or on top of tostadas.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions📆Everyday🏞️Picnic🌞Summer

Season☀️Summer

DifficultyVery Easy ⏰ 15m