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
Place chickpeas in large glass mixing bowl, mix well with cucumbers, tomatoes, red & green onions⠀⠀⠀⠀⠀⠀⠀⠀⠀
Whisk together dressing ingredients, adjust seasonings if needed⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add chopped avocado & cilantro⠀⠀⠀⠀⠀⠀⠀⠀⠀
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⠀⠀⠀⠀⠀⠀⠀⠀⠀
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