Gluten-Free Gazpacho And Crispy Chickpeas Recipe

4 Min Read

Experience the vibrant flavors of summer with this refreshing Gluten-Free Gazpacho paired with Crispy Chickpeas.

This chilled Spanish soup is a delightful medley of fresh vegetables blended to perfection, offering a burst of tangy and savory goodness in every spoonful.

Topped with crispy, spiced chickpeas, this dish not only provides a satisfying crunch but also a boost of protein.

Perfect for a light lunch or a starter on a warm day, this gluten-free gazpacho is both nourishing and delicious, making it a hit for anyone looking to enjoy a healthy, flavorful meal.


For the Gazpacho:

  • 4 large tomatoes, cored and chopped
  • 1 cucumber, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 3 cups tomato juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

For the Crispy Chickpeas:

  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt to taste


Prepare the Gazpacho:

In a large blender, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic.

Blend until smooth.

Add the tomato juice, olive oil, red wine vinegar, salt, and pepper.

Blend again until fully combined and smooth.

Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 2 hours to chill and allow the flavors to meld.

Prepare the Crispy Chickpeas:

Preheat your oven to 400°F (200°C).

Pat the chickpeas dry with a paper towel.

Spread them out on a baking sheet.

Drizzle the chickpeas with olive oil and sprinkle with smoked paprika, garlic powder, and salt.

Toss to coat evenly.

Roast in the preheated oven for 20-25 minutes, or until the chickpeas are golden and crispy, shaking the pan halfway through cooking.


Pour the chilled gazpacho into bowls.

Top each serving with a handful of crispy chickpeas.

Garnish with fresh basil leaves and a drizzle of olive oil if desired.

Serve immediately and enjoy this refreshing and crunchy combination.

Nutritional Facts

  • Serving Size: 1 bowl of gazpacho with chickpeas
  • Calories: 220
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 6g
  • Sugars: 10g
  • Protein: 5g


1. Can I make the gazpacho ahead of time?

Yes, gazpacho can be made a day in advance. In fact, it often tastes better the next day as the flavors have more time to meld.

2. How do I store leftovers?

Store any leftover gazpacho in an airtight container in the refrigerator for up to 3 days. Keep the crispy chickpeas in a separate airtight container at room temperature to maintain their crunch.

3. Can I use other vegetables in the gazpacho?

Absolutely! Feel free to add or substitute other vegetables like zucchini or celery to customize the soup to your taste.

4. Are there any substitutions for red wine vinegar?

You can use apple cider vinegar or sherry vinegar as a substitute for red wine vinegar in this recipe.

5. How can I make the chickpeas even crispier?

For extra crispy chickpeas, ensure they are very dry before roasting, and consider baking them a bit longer until they reach your desired level of crunchiness.

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