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!
- 3/4 cup of cooked chickpeas
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1/2 yellow pepper
- 1/2 large cucumber
- 3 small tomatoes, heirloom a plus
- 1/2 cup of cooked chickpeas
- 1 clove of garlic
- 2 tablespoons of olive oil
- 1/4 avocado
- Salt, to taste
- 5 cherry tomatoes
- Small bunch of cilantro
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Start by preheating the oven to 400F
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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
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In a bowl, combine beans with salt and pepper and paprika. Stir.
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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.
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Now we'll make the soup. Place all soup ingredients in the blender and blend away until you get a creamy consistency.
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You can either chill for an hour or serve immediately.
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Top the gazpacho with roasted chickpeas, sliced cherry tomatoes and cilantro.
This post was created in collaboration with USAPulses & PulseCanada
Elizabeth
July 25, 2016 at 4:50 pm (5 years ago)I bought a huge bag of dried chickpeas thinking, ambitiously, that I could make all of my own hummus. Well, they’ve been sitting in my pantry because I don’t make *that* much hummus and I don’t know what else to do with them. This soup is a great idea!
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Paul @ GM Packaging
August 12, 2016 at 12:12 pm (5 years ago)Fantastic
Emily
August 20, 2016 at 1:32 pm (5 years ago)I loved your recipe’s. You also must try these kind of recipes too
Chicken In Tomato Sauce Recipe
http://www.thehoggerz.com/2016/07/chicken-kadai.html
I adapted this from my friend with some changes. I reduced the oil, added chili flakes and fenugreek leaves for spicy, flavorful combination.
Neeta Kulkarni
September 11, 2016 at 8:17 pm (5 years ago)Loved your recipe…you can also try this: Soak chickpeas whole night then boil adding a pinch of salt and asafoetida . Then season it with little veg oil and mustard. This can become an alternative snack to sandwich in tea time.
Wendy
September 12, 2016 at 4:27 pm (5 years ago)thanks for sharing!
Lylysa
September 15, 2016 at 3:21 am (5 years ago)Does canned chickpeas work? Thanks!
Wendy
September 15, 2016 at 4:25 pm (5 years ago)sure does! just rinse the chickpeas well to get rid of the sodium