Gazpacho with Chickpeas and Quinoa
This recipe is a refreshing twist on gazpacho by adding chickpeas, crispy quinoa, and a fresh salsa. The gazpacho is made with tomatoes, red pepper, cucumber, shallot, garlic, olive oil, and sherry vinegar blended until smooth and chilled. The chickpeas are mixed with diced cucumber, red pepper, and a zesty salsa made with parsley, chives, basil, red onion, garlic, red chili, lemon juice, olive oil, salt, and pepper. The dish is assembled by spooning the salsa mix into a bowl, pouring the chilled gazpacho over it, and finishing with crispy quinoa sprinkled on top. This recipe is perfect for hot weather and provides a hearty, flavourful
45 minutes
Cook time
Unit
Ingredients
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Ingredients for Gazpacho:
- 5 large tomatoes
- 1 red pepper
- 0.5 large cucumber
- 1 shallot
- 1 clove of garlic
- 2 tbsp olive oil
- 1 tsp sherry vinegar
Ingredients for Chickpeas:
- A handful of chickpeas
- 1 tbsp diced cucumber
- 1 tbsp diced red pepper
Ingredients for Salsa:
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tbsp chopped basil
- 1 heaped tsp diced red onion
- 0.25 garlic clove, minced
- 0.5 diced red chilli
- Juice of 1/2 a lemon
- Olive oil, salt, and pepper
Other:
- Crispy quinoa (cooked and roasted in the oven till crisp)