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.