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 & 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 bowl
- 3 large tortillas
Preparation
Place chickpeas in a large glass mixing bowl and mix well with cucumbers, tomatoes, red and green onions.
Whisk together the dressing ingredients and adjust seasonings if needed.
Add the chopped avocado and cilantro.
Preheat the air fryer to 350°F. Use an oven-safe bowl, gently push the tortilla down to fill the gaps and take on its shape, and place a smaller oven-safe container in the middle to keep it in place.
Heat the tortilla until the edges get crispy and it holds its shape without the middle insert, about 3-5 minutes. Use tongs to remove it, as it is very hot.
Flip the tortilla bowl over, still leaving it in the oven-safe container, and heat for another 2-3 minutes. Repeat for the other tortillas.
Place the ceviche in the tortilla bowl, serve with extra lime juice, and enjoy.
