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Chickpea Gazpacho

Chickpea Gazpacho

Soups

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

500 calories or less

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Soup:

1/2 bell pepper yellow
1/2 large cucumber
3 small tomatoes
1/2 cup chickpeas cooked
1 clove garlic
2 tbsps olive oil
1/4 avocado

Roasted Chickpeas:

3/4 cup chickpeas (garbanzo beans) cooked
1 tsp paprika
salt and pepper to taste

Optional Toppings:

5 tomatoes cherry
small bunch cilantro

Instructions

Start by preheating the oven to 400F
Rinse cooked chickpeas with water and then pat dry with a towel a couple of times to drain any excess liquid and make for better roasting
In a bowl, combine chickpeas with salt and pepper and paprika. Stir.
Then add chickpeas to a baking sheet and bake for 20-30 minutes or until the chickpeas are crunchy. We recommend flipping halfway through to make sure they cook evenly.
Place all soup ingredients in the blender and blend away until you get a creamy consistency.
You can either chill for an hour or serve immediately.
Top the gazpacho with roasted chickpeas, sliced cherry tomatoes and cilantro.