Chickpea Ceviche in Crispy Tortilla Bowls
Ingredients
Salad
- 3 cups chickpeas drained, rinsed and dried
- 1/2 red onion thinly sliced
- 2 mini cucumbers finely diced
- 1/2 pint grape tomatoes cut in half and deseeded
- 1/2 red pepper finely diced
- 2 green onions chopped
- 1 jalapeño pepper deseeded finely chopped (optional)
- 1/2 cup cilantro chopped
- 1 avocado sliced or diced
Dressing
- juice of two limes
- zest of 1 lime
- 2 tablespoons Worcestershire sauce
- 2 teaspoons maple syrup
- 2 teaspoons olive oil (optional)
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Tortilla
- 3 large tortillas
Preparation
Place chickpeas in large glass mixing bowl, mix well with cucumbers, tomatoes, red and green onions
Whisk together dressing ingredients, adjust seasonings if needed
Add chopped avocado and cilantro
Preheat Air-fryer to 350 F. Use an oven safe bowl, gently push tortilla down to fill the gaps of the container and tortilla to take on its shape, place a smaller oven safe container in the middle of the tortilla to keep it in place
Heat tortilla till edges get crispy and check to see it holds its shape without the middle insert. About 3-5 min. Use tongs to remove, it’s very hot.
Flip tortilla bowl over, still leaving it in the oven safe container. Heat another 2-3 min. Repeat for other tortillas
Place ceviche in tortilla bowl, serve with extra lime juice. Enjoy!
