Lemony Greek Chickpea Soup

Lemony Greek Chickpea Soup (Revithia) is a comforting, plant-based soup featuring tender chickpeas, aromatic vegetables, fresh herbs, and a bright burst of lemon. Inspired by Greek comfort food and Mediterranean flavors, this soup has a silky, satisfying texture and a lively, citrusy finish. If you’re tired of dry, overcooked chicken breasts or heavy soups, this recipe offers nourishing, zesty warmth in every spoonful—great for vegans and vegetarians, but pleasing to all palates.​

Why This Lemony Greek Chickpea Soup Recipe Works

• Combines hearty chickpeas for protein and texture with light, aromatic lemon
• Sautéed onions, garlic, and herbs build layers of flavor
• Simple, flexible, and naturally gluten-free

Choosing the Right Ingredients for Lemony Greek Chickpea Soup

Best Ingredients

• Chickpeas: Use cooked dried chickpeas for traditional flavor and texture, or canned for speed
• Aromatics: Yellow or red onions, garlic, celery, and carrot
• Olive oil: Extra-virgin for authentic richness
• Lemons: Fresh juice and zest provide brightness
• Herbs: Dried or fresh oregano, bay leaf, and parsley for earthiness and freshness

Buying Tips

Select high-quality olive oil and juicy, unwaxed lemons. Use fresh dill and parsley where possible. Dried chickpeas require soaking—plan ahead if using these.

Substitutions

• Use rosemary or thyme instead of oregano for variation
• Swap lemon zest for preserved lemon for a deeper citrus note
• Blend part of soup for creamier texture without cream

Ingredients & Prep

• 2 cans (or 1 lb dried, cooked) chickpeas, rinsed
• ½ cup olive oil, divided
• 1 medium onion, diced
• 2–3 cloves garlic, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 bay leaf
• 1–2 tbsp dried oregano
• 4 cups vegetable broth or water
• Juice and zest of 2 lemons
• Salt and freshly ground pepper
• Fresh parsley and extra olive oil for finishing

Step-by-Step Cooking Instructions

1. If using dried chickpeas, soak overnight and cook until tender; drain and set aside.
2. In a large pot, sauté onion, carrot, and celery in olive oil until soft. Add garlic; cook 1 minute.
3. Add chickpeas, oregano, and bay leaf; stir and sauté for 2–3 minutes.
4. Pour in broth (or water); bring to a gentle boil, then reduce heat and simmer 20–30 minutes.
5. Remove bay leaf. Stir in lemon juice, zest, salt, and pepper. Simmer 5 minutes more.
6. Optional: blend some soup for a creamy texture and stir back in.
7. Serve hot, garnished with fresh parsley and a drizzle of olive oil. Enjoy with crusty bread.

Flavor Variations

Serving Suggestions

Top with extra lemon and herbs, serve with warm pita or whole wheat bread, and pair with olives or vegan feta.

FAQs

• Make ahead? Yes, flavors improve after chilling just add lemon right before serving.
• Store? Refrigerate up to 4 days, freeze without lemon for best texture.
• Is it gluten-free? Yes, naturally without added grains.

Lemony Greek Chickpea Soup

Print Recipe

Enjoy a bright and comforting Lemony Greek Chickpea Soup, packed with protein-rich chickpeas, fresh herbs, and a zesty lemon broth that’s perfect for a healthy meal.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings 1x
• Category: Soup, Dinner
• Method: Stovetop
• Cuisine: Greek, Mediterranean

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 lemon, juiced and zested
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions

• 1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened.
• 2. Stir in oregano and cumin; cook for 1 minute.
• 3. Add chickpeas and vegetable broth. Bring to a simmer and cook 15 minutes.
• 4. Stir in lemon juice and zest. Season with salt and pepper.
• 5. Use an immersion blender to blend half the soup for creaminess, or leave as is.
• 6. Garnish with fresh parsley or dill before serving.

Notes

• Add chopped spinach or kale for extra greens.
• Serve with crusty bread for a full meal.
• This soup can be made vegan and gluten-free.
• Adjust lemon and seasoning to taste.

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 5g
• Sodium: 600mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg

Keywords: lemony chickpea soup, Greek soup, healthy soup, vegetarian soup