Chickpea Gazpacho, a recipe from The Bard of Bat Yam, Poet Laureate of Zion , Stephen Darori

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
Serves 2

SOUP
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

INSTRUCTIONS

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.