Looking for a flavorful summer vegan recipe that doesn’t require heating up your kitchen? Chef Eddie Garza is whipping up a plant-based Aguachile de Sinaloa.

Watch as he combines these bright summer flavors together!

Palm Heart and Chickpea Aguachile

For the marinade

1 jalapeño
1 serrano pepper
1 clove garlic
1 bunch cilantro
1 cup fresh lime juice
Salt to taste
Black pepper to taste

For the Aguachile

1/2 small red onion, julienned
1 medium cucumber, peeled, seeded, and sliced
1½ cups palm hearts
1½ cups cooked chickpeas, drained and rinsed

For garnish

1 avocado, cut into thin wedges
1 Serrano pepper or jalapeño, thinly sliced
2-3 radishes, thinly sliced