Name: Vegan Ceviche
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 8 servings
Ingredients: 2 jar hearts of palm (14-ounce, rinsed + drained. Sliced into 0.25-inch thick half moons); 1 can chickpeas (15-ounce, drained and rinsed); 2 null tomatoes (medium, diced); 2 null cucumber (Persian, diced (sub 0.5 of a large English cucumber)); 0.5 cup cilantro (chopped); 0.5 null red onion (small, finely diced); 1 null jalapeno (, minced); 1 clove garlic (, crushed or grated (sub granulated garlic)); 0.25 cup lime juice (, fresh-squeezed); 0.25 cup orange juice (, fresh squeezed); 0.25 cup lemon juice (, fresh-squeezed); 1 tbsp olive oil (, extra virgin); 1 tsp agave nectar ((optional)); 0.5 tsp sea salt (, more to taste); null to_taste black pepper (fresh-cracked)

Instructions

Show units in method

1

In a large bowl, whisk together the orange juice (0.25 cup), lime juice (0.25 cup), lemon juice (0.25 cup), olive oil (1 tbsp), garlic (1 clove), agave nectar (1 tsp), sea salt (0.5 tsp), and [to_taste black pepper].
2

Add the hearts of palm (2 jars), cucumber (2), tomatoes (2), onion (0.5 red), chickpeas (1 can), cilantro (0.5 cup), and jalapeno (1). Gently toss to combine.
3

Cover and refrigerate for mins (60) (tossing halfway through) to allow flavors to meld. Taste and adjust seasoning as needed.

Nutrition Facts

Per portion

Divide into portions:

124

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 0 g

Monounsaturated Fat 1 g

Polyunsaturated Fat 0 g

Fiber 1 g

Sugars 3 g

Micronutrients

iron

3mg

122% DV

sodium

148mg

52% DV

calcium

88mg

70% DV

potassium

575mg

98% DV

vitamin a

19mcg

17% DV

vitamin c

50mg

444% DV

vitamin k

23mcg

150% DV

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