Gazpacho with chickpeas
Nutrition Facts
Serving Size About 1.5 cups
Calories 125
| Amount Per Serving | ||
| Monounsaturated fat | 0.5 g | |
|---|---|---|
| Saturated fat | Trace | |
| Total fat | 1 g | |
| Sodium | 156 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 5 g | |
| Protein | 7 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
For a new take on gazpacho, toss in chickpeas (also called garbanzo beans). You'll add flavor and fiber to this easy soup.
Ingredients
(Serves 6)- 1 can (15 ounces) chickpeas (also called garbanzo beans), rinsed and drained
- 6 cups unsalted vegetable juice
- 1 cup (about 16) cherry tomatoes, quartered
- 1/2 cup chopped, seeded cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro or parsley
- 1/4 teaspoon hot pepper sauce
- 1 to 3 garlic cloves, minced
- 1/4 cup lime juice
- 6 lime wedges
Directions
In a large bowl, add the chickpeas, vegetable juice, tomatoes, cucumber, onion, cilantro, hot pepper sauce, garlic and lime juice. Stir well. Cover and place in the refrigerator for at least 1 hour or until well-chilled. To serve, ladle the cold soup into chilled individual bowls and garnish with a lime wedge. Serve immediately.
Last Updated: March 30th, 2017