Chickpea Aguachile Verde
In this spicy chickpea aguachile verde, mashed chickpeas take the place of tuna in this irresistibly delicious aguachile made with lime juice, cucumber, red onion, and Serrano pepper. Serve on tostadas slathered with mayo!
Servings 6 servings
Calories 247kcal
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
To make nori powder blend 2 sheets of nori seaweed, the kind used to make sushi, in the blender until it become a powder.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 966mg | Potassium: 336mg | Fiber: 4g | Sugar: 4g | Vitamin A: 817IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 1mg