Cucumber Tahini Gazpacho with Crispy Spiced Chickpeas

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

subheading: For Gazpacho:

½ cup (115 g) tahini, well stirred

½ cup (120 ml) water

¼ cup (60 ml) extra-virgin olive oil, plus more for garnish

Juice of 1 lemon

1 cup (28 g) packed fresh basil leaves

1 cup (28 g) packed fresh cilantro, plus more for garnish

2 large (about 2 pounds, or 908 g, total) English cucumbers, unpeeled and roughly chopped

1 small shallot, roughly chopped

1 garlic clove, roughly chopped

Kosher salt

Freshly ground black pepper

subheading: For Crispy Spiced Chickpeas:

1 (15-ounce, or 425 g) can chickpeas, drained, rinsed, and patted dry

2 teaspoons extra-virgin olive oil

1 teaspoon ground cumin

¼ teaspoon kosher salt

Directions at splendidtable.org

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