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Chickpea Aguachile Verde (Aguachile de Garbanzo)

Chickpea Aguachile Verde: Refreshing, Vegan Summer Delight

Discover the vibrant Chickpea Aguachile Verde, a refreshing vegan dish that bursts with flavor and freshness, perfect for summer.
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Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 can Chickpeas drained and rinsed
  • 2 Roma tomatoes
  • 1 Cucumber English preferred
  • 1 small Red onion can substitute with green onion
  • 1 cup Green leaf lettuce or any leafy greens
For the Heat
  • 1 Serrano pepper deseeded for less spice
  • 1 tsp Dried chile de arbol optional
For the Flavor
  • 1/4 cup Cilantro chopped
  • 1 tsp Nori powder optional
  • 2 tbsp Soy sauce can substitute with coconut aminos
For the Dressing
  • 1/4 cup Lime juice freshly squeezed
  • 1 tbsp Vegan mayo or non-dairy spread
  • Salt & black pepper to taste

Equipment

  • Mixing bowl
  • Blender

Method
 

Step-by-Step Instructions
  1. Mash the chickpeas in a large mixing bowl until chunky.
  2. Add diced red onion, Roma tomatoes, cucumber, lettuce, minced serrano pepper, and chopped cilantro to the chickpeas and mix gently.
  3. Blend the lime juice, cilantro, diced red onion, garlic, serrano pepper, soy sauce, garlic salt, black pepper, and dried chile de arbol until smooth.
  4. Pour the marinade over the chickpea mixture and gently fold in the nori powder.
  5. Cover and chill in the refrigerator for about 30 minutes for flavors to meld.
  6. To serve, spread vegan mayo on tostadas and spoon the chickpea aguachile mix on top, garnished with avocado slices.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 4gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

This dish improves in flavor after marination, and you can adjust spice levels by keeping or removing serrano seeds.

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