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Chickpea Gazpacho
Servings: 2
  • 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
Roasted Chickpeas
  • 3/4 cup of chickpeas cooked
  • 1 teaspoon of paprika
  • Salt and pepper 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.