Since 2016 is the International Year of the Pulses, we decided to put a spin on a traditional Gazpacho and add chickpeas (aka garbanzo beans). Chickpeas (and all pulses for that matter — think black beans, lentils, dry peas and beans) contain a whopping 9 grams of protein per ½ cup. They are also jam packed with fiber, which studies suggest can help to lower cholesterol levels, keep you feeling full and prevent constipation.
It’s no secret that we’re a fan of pulses. That’s why we’re taking the Pulse Pledge — a commitment to eat more nutritious, delicious and sustainable pulses this year — and we’d love for you to join us!
We totally think this soup is worth making, so get the ingredients to give it a go. If you try it, let us know in the comments below what you think. Anything different you would add here or do differently? We want to know!
- 1/2 yellow pepper
- 1/2 large cucumber
- 3 small tomatoes heirloom a plus
- 1/2 cup of chickpeas cooked
- 1 clove of garlic
- 2 tablespoons of olive oil
- 1/4 avocado
- 3/4 cup of chickpeas cooked
- 1 teaspoon of paprika
- Salt and pepper to taste
- 5 cherry tomatoes
- Small bunch of cilantro
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 beans with salt and pepper and paprika. Stir.
Then add beans 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.
Now we'll make the soup. 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.