Chickpea Aguachile Verde (Aguachile de Garbanzo)
This chickpea aguachile verde is inspired by the viral Tiktok Tuna aguachile by @omi!! Mashed chickpeas take the place of tuna in this irresistibly delicious aguachile made with lime juice, cucumber, red onion, and serrano chiles. Perfect to beat the summer heat! Serve on tostadas slathered with mayo and topped with fresh avocado slices or alongside tortilla chips!
Why You’ll Love this Recipe
It is super easy to make and it’s great for a crowd, so perfect for Sunday brunch or as an appetizer for a party. It is a great option for those allergic to seafood and it’s very affordable. Plus it’s vegan and gluten-free.
What is Aguachile
Traditionally aguachile is a type of shrimp ceviche from the Mexican state of Sinaloa. It differs from other ceviches in that the shrimp doesn’t marinate for a long time in the lime juice. It is served shortly after the seafood is drenched in the marinade.
I love aguachile and have made many versions using plant-based ingredients, like this hearts of palm aguachile and this Oyster mushroom aguachile.
Ingredients
Chickpeas: I use canned chickpeas to make this super quickly but you can use cooked chickpeas too.
Soy sauce: I use soy sauce instead of Maggi sauce which is used more commonly in Mexico. If you are looking for low-sodium options you can do low-sodium soy sauce, or coconut aminos.
Cucumber: You can use English or regular cucumber. If you use an English cucumber you can leave the skin on. If you use a regular cucumber, peel it and cut around the core.
Nori sheets (seaweed): This is the seaweed used to make sushi. I add this to make the aguachile taste fishy as if it was made with tuna. You can omit it if you don’t like fishiness.
Serrano: A small green chile (pepper) commonly used in Mexican cuisine. It is spicier than a jalapeño, but not as spicy as an habanero. If you want to make this recipe less spicy you can take out the seeds and veins of the chile and rinse them under cold running water. Or you can use a milder chile like jalapeño peppers.
Chile de Arbol: A small elongated dried red pepper, that is very spicy. If you want it to be less spicy you can remove the seeds or omit it.
How to Make Chickpea Aguachile Step by Step
Mash 2 drained cans of chickpeas with a fork.
Add 1/2 red onion,
add 1 cup diced tomato,
add 3/4 cup diced cucumber,
add 1 cup shredded lettuce,
add 1 to 2 chopped serrano peppers,
And add 1/4 cup chopped cilantro.
Mix everything together.
Blend lime juice, cilantro, red onion, garlic, Serrano pepper, soy sauce, garlic salt, pepper and chile de arbol.
Pour the marinade on the mashed chickpeas.
Add ground nori seaweed.
Slather vegan mayonnaise on a tostada, add the chickpea aguachile, top with avocado slices, and serve.
Serving
Serve after letting it marinate in the fridge for 30 minutes. You can serve it with tostadas or crackers, or put it on top of a salad.
Storing
Store in an airtight container in the fridge for up to two days.
FAQ
You can use hearts of palm, mashed chickpeas, or oyster mushrooms. To make it taste fishy add ground nori seaweed.
More Vegan Summer Recipes
Chickpea Aguachile Verde
Ingredients
- 2 cans (14.5 oz) chickpeas, drained (about 3 cups)
- 2 medium Roma tomatoes, diced (about 1 cup)
- ½ medium cucumber, peeled and diced (about 3/4 cup)
- ½ large red onion, minced (about 2/3 cup)
- 1 cup chopped green leaf lettuce
- 1 serrano pepper, minced
- ⅓ cup cilantro, chopped
Marinade:
- 2 serrano peppers, minced
- 1 dried chile de arbol
- 1 garlic clove
- ¼ large red onion, chopped (about 1/3 cup)
- 1 cup fresh lime juice
- 1 cup cilantro, chopped
- 2 teaspoons nori powder see notes
- 1 teaspoon soy sauce
- 1 teaspoon garlic salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 10 corn tostadas
- ½ cup vegan mayo
Instructions
- Place the chickpeas in a large bowl and use a fork to roughly mash them.
- Add red onion, tomato, cucumber, lettuce, serrano pepper, and cilantro and mix to combine.
To make the marinade
- In the blender, combine lime juice, cilantro, red onion, garlic, serrano pepper, soy sauce, garlic salt, salt, black pepper, and chile de arbol. Blend until smooth.
- Pour the marinade on the chickpea salad, add the nori powder, and mix to combine. Let marinate in the fridge for 30 minutes.
To Serve
- Spread 1 tablespoon of mayo on each tostada, top with the aguachile, and slices of avocado.
Notes
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
The kick of the mayo on the tostada with all the goodness of the chiles and chickpea mixture, and then topped with avocado . . . Yum!