• Veggie Jenny

No Cook Recipes for Students, Garbanzo Ceviche šŸŒ®

I love this recipeĀ because it tastes so fresh and light, but is also so filling from the garbanzoĀ beans and corn tortillas. They look fancy but only takes 5 mins to make. This salad keeps really well in the fridge for several days too.Ā 

Ingredients 3 cans of garbanzo beans 1 red bell pepper 2 tomatoes 1 cucumber pickled jalapeno (optional) 1 small bunch of cilantro 1/4 red onion juice of 2 limes salt, pepper, and paprika to taste 1 avocado

corn tortillas


Chop the bell pepper, tomatoes, and cucumber. Finely chop pickled jalapenoĀ (optional) and cilantro, and slice or finely dice the red onion. Mix the garbanzo beans with the prepared bell pepper, tomatoes, cucumber, pickled jalapeno, cilantro, and onion. Stir in the lime juice. Add salt, pepper, and paprika to taste.

Top with sliced avocado and serve on corn tortillas.Ā 

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