Mexi-Asian ChickPea Tartare

Who doesn’t love an awesome summertime appetizer? Well, for those of you who love hand held, bite sized foods but don’t love fish, check out this mexi-asian fusion chickpea tartare with lots of flavor and kick! Easy to make ahead and super quick to devour!

• 4 cups chickpeas, cooked and drained
• 1 1/4 cups olive oil
• Zest of 5 limes
• 1 cup freshly squeezed lime juice
• 2 1/2 teaspoons wasabi powder
• 2 1/2 tablespoons soy sauce
• 2 tablespoons cayenne pepper
• Salt and pepper, to taste
• 1 1/4 cups minced scallions, white and green parts (12 scallions)
• 1/8 to 1/4 cup minced cilantro
• 3 1/4 tablespoons minced chipotle pepper, seeds removed
• 5 ripe avocados, “meat” diced into 1/4-inch pieces
• 1 1/2 tablespoons of crushed vegan wontons or crushed tortilla chips, optional

In a large bowl, add the chickpeas in and mash slightly so still chunky.

In another bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, cayenne, salt, and pepper. Pour over the chickpeas, add the scallions, cilantro and chipotle, and mix well. Carefully mix the avocado into the chickpea mixture and season to taste.

Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve in martini glass or on crackers, lettuce wraps, tortilla chips, crostini or cucumber slices and top with wontons or tortilla chips.