Chickpea “Ceviche” Served in a Crispy Tortilla Bowl

Ingredients

  • For the 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 & 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 For the Dressing: juice of two limes
  • zest of 1 lime
  • 2 tbl Worcestershire sauce
  • 2 tsp maple syrup
  • 2 tsp olive oil (optional)1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper.For Tortilla bowl: 3 large tortillas⠀⠀

Preparation

  1. Place chickpeas in large glass mixing bowl, mix well with cucumbers, tomatoes, red & green onions⠀⠀⠀⠀⠀⠀⠀⠀⠀

  2. Whisk together dressing ingredients, adjust seasonings if needed⠀⠀⠀⠀⠀⠀⠀⠀⠀

  3. Add chopped avocado & cilantro⠀⠀⠀⠀⠀⠀⠀⠀⠀

  4. Preheat Air-fryer to 350 F. Use an oven safe bowl , gently push tortilla down to fill the gaps of the container & tortilla to take on its shape, place a smaller oven safe container in the middle of the tortilla to keep it in place⠀⠀⠀⠀⠀⠀⠀⠀⠀

  5. 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. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  6. Flip tortilla bowl over, still leaving it in the oven safe container. Heat another 2-3 min. Repeat for other tortillas ⠀⠀⠀⠀⠀⠀⠀⠀⠀

  7. Place ceviche in tortilla bowl, serve with extra lime juice. Enjoy

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