Avocado Soup with Spicy Roasted Chickpeas - DeLallo

Ingredients

• 4-5 avocados, scooped from shell
• 2 cucumbers, cut in ½ inch slices
• 2 ¼ cups almond milk
• ¾ cups plain yogurt
• 1 tablespoon DeLallo Extra Virgin Avocado Oil
• 1 teaspoon oil from (6.7-ounce) DeLallo Calabrian Chili Peppers jar
• 4 ½ teaspoons cider vinegar
• Zest and juice from 1 lemon
• 1 tablespoon kosher salt
• 1 teaspoon pepper
• Spicy Roasted Chickpeas Ingredients
• 2 (14-ounce) cans DeLallo Imported Chickpeas
• ¾ cup DeLallo Extra Virgin Olive Oil
• 6 DeLallo Calabrian Chili Peppers, finely chopped
• 1 teaspoon DeLallo Extra Virgin Avocado Oil
• 1 teaspoon paprika
• 1 teaspoon kosher salt