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Chickpea Gazpacho

Who said you couldn’t enjoy soup in the summer? This creamy Chickpea Gazpacho is a perfect light and refreshing summer appetizer. It’s also easy to make, as there there is no cooking involved, as far as the actual Gazpacho is concerned. 
We love this dish because it’s a deliciously simple way to get in 2 servings of veggies without even noticing. It also provides a healthy dose of fats — in the form of olive oil and avocados. And since this dish is 100% plant-based, there’s a dose of fiber in every single bite. There really isn’t a soup more perfect than this.


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!

Chickpea Gazpacho
Servings: 2
Roasted Chickpeas
  • 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
Optional toppings
  • 5 cherry tomatoes
  • Small bunch of cilantro
  1. Start by preheating the oven to 400F
  2. 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
  3. In a bowl, combine beans with salt and pepper and paprika. Stir.
  4. 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.
  5. Now we'll make the soup. Place all soup ingredients in the blender and blend away until you get a creamy consistency.
  6. You can either chill for an hour or serve immediately.
  7. Top the gazpacho with roasted chickpeas, sliced cherry tomatoes and cilantro.

 This post was created in collaboration with USAPulses & PulseCanada

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8 Comments on Chickpea Gazpacho

  1. Avatar
    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!

  2. Avatar
    Paul @ GM Packaging
    August 12, 2016 at 12:12 pm (5 years ago)


  3. Avatar
    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

    I adapted this from my friend with some changes. I reduced the oil, added chili flakes and fenugreek leaves for spicy, flavorful combination.

  4. Avatar
    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!

  5. Avatar
    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


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