Greek Chickpea Soup with Lemon is the kind of comforting, sunshiny dish that instantly transports you to a breezy Greek kitchen, no matter where you’re cooking. Creamy chickpeas, zesty lemons, fragrant herbs, and tender grains come together in a bowlful that feels both nourishing and impossibly fresh. Whether you’re looking for cozy weeknight fare or a crowd-pleaser for your next gathering, this legendary soup delivers vibrant Mediterranean flavors in every spoonful.
Ingredients You’ll Need
The beauty of Greek Chickpea Soup with Lemon lies in its humble, pantry-friendly lineup, where each ingredient plays a vital role. From savory vegetables to bright citrus, every item contributes its own special touch to make this classic soup deeply flavorful and satisfyingly lively.
- Olive Oil: The silky foundation for sautéing veggies, adding richness and classic Mediterranean depth.
- Yellow Onion: Gently sweet, it mellows as it cooks and builds a savory backbone for the broth.
- Garlic: A flavor powerhouse – just two cloves wake up the whole soup.
- Carrots: Their touch of sweetness balances the lemony tang and provides lovely color.
- Celery: Essential for fresh, aromatic undertones; it pairs perfectly with carrot and onion.
- Dried Oregano: Infuses the soup with quintessential Greek herbaceousness.
- Dried Thyme: A subtle earthy note that grounds the citrus brightness.
- Turmeric (optional): A pinch of golden color and hint of warmth; use if you fancy a sun-kissed hue.
- Canned Chickpeas: Hearty, protein-packed, and ultra-creamy once simmered — the star of the show!
- Vegetable Broth: Choose a good-quality broth for maximum savory depth.
- Orzo or White Rice: Tender grains give the soup its classic, satisfying texture (or customize with your favorite).
- Bay Leaf: Adds subtle, fragrant complexity as it simmers.
- Fresh Lemon Juice: The heart of the dish — its bright acidity lifts and defines every bite.
- Lemon Zest: Intensifies the sunny lemon flavor and aroma.
- Salt and Black Pepper: Essential for seasoning the soup to perfection.
- Fresh Dill or Parsley: A sprinkle of green for aroma, freshness, and that unmistakable Greek finish.
How to Make Greek Chickpea Soup with Lemon
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large heavy-bottomed pot over medium heat. Once it’s shimmering, add the diced onion and let it cook for a few minutes until it becomes translucent and fragrant. Stir in the minced garlic, chopped carrots, and celery, allowing them to soften and build layers of flavor. This simple step really sets the stage for the whole pot, as the veggies create a tasty backbone for the lemony broth to shine.
Step 2: Add Spices, Chickpeas, and Broth
Sprinkle in the dried oregano, thyme, and a dash of turmeric if you’re using it. Give everything a good stir so the veggies are coated in those heady spices. Now add the drained, rinsed chickpeas, pour in the vegetable broth, mix in the orzo or rice, and drop in the bay leaf. This is where Greek Chickpea Soup with Lemon starts to look and smell like something special — the pot will be bursting with goodness!
Step 3: Simmer to Perfection
Bring your soup to a gentle boil, then immediately turn down the heat and let it simmer uncovered. You’ll want to let it bubble away for about 20 to 25 minutes, stirring now and then, until the grains are perfectly tender and the vegetables are meltingly soft. For an even creamier texture, use a potato masher or the back of a spoon to mash some of the chickpeas right in the pot before serving.
Step 4: Brighten with Lemon
Once everything’s cooked through, fish out the bay leaf and stir in the fresh lemon juice and lemon zest. This is the magic moment where the whole soup comes alive: the zippy citrus balances out the rich chickpeas and brings a sparkle of flavor. Season generously with salt and black pepper to taste, then give everything a final stir.
Step 5: Garnish and Serve
Ladle the Greek Chickpea Soup with Lemon into bowls while hot, and shower each serving with a big spoonful of chopped fresh dill or parsley. The fresh herbs add the perfect touch of color and an herbal whiff that feels straight from a Greek garden. Grab your spoon and enjoy the cozy, vibrant results!
How to Serve Greek Chickpea Soup with Lemon
Garnishes
A fantastic garnish is what takes your Greek Chickpea Soup with Lemon from homey to elevated. Top each bowl with handfuls of chopped fresh dill or parsley, extra lemon zest, or even a swirl of high-quality olive oil. Some like to add freshly cracked black pepper or a dusting of sumac for a little tangy punch. These finishing touches bring visual appeal and even more layers of flavor.
Side Dishes
The best companion for this soup is a thick slice of crusty, toasted bread — perfect for dunking and soaking up every last drop. A crisp Greek salad with cucumber, tomato, olives, and a little feta on the side rounds out the meal beautifully (even for vegans, just skip the feta). If you want something heartier, serve with a plate of roasted Mediterranean vegetables or a little bowl of stuffed grape leaves for the complete experience.
Creative Ways to Present
If you’re feeling playful, serve Greek Chickpea Soup with Lemon in rustic earthenware bowls for that casual taverna vibe. Or try presenting individual portions in small mugs at a party — warm, inviting, and easy to sip. To turn it into a main course, set out a DIY topping bar with lemon wedges, fresh chilies, and bowls of chopped herbs, letting your guests customize their own bowls to taste.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Greek Chickpea Soup with Lemon to an airtight container and store it in the refrigerator for up to four days. The soup actually gets even more flavorful as it sits, as the lemon and herbs infuse every bite. If it thickens too much in the fridge (thanks to the rice or orzo absorbing liquid), you can simply add a splash of extra broth or water to get it back to your ideal consistency.
Freezing
This soup freezes beautifully, making it a stellar option for meal prepping. To freeze, let the soup cool completely, then portion it into freezer-safe containers, leaving a little room at the top for expansion. Store for up to three months. When ready to eat, thaw overnight in the fridge or use a gentle defrost in the microwave or over low heat on the stovetop.
Reheating
To reheat Greek Chickpea Soup with Lemon, gently warm it on the stovetop over medium-low heat, stirring frequently until hot. If it’s especially thick, add a splash more broth or water and adjust the seasoning if needed. Microwave reheating also works for individual portions — just cover and heat in short intervals, stopping to stir so it warms evenly.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just soak your dried chickpeas overnight, then simmer them in fresh water until tender before proceeding with the recipe. This takes a little extra planning, but the flavor and texture are unmatched. You’ll need about 3 cups cooked chickpeas to replace the canned amount.
Is this soup gluten-free?
It can be! Simply use a gluten-free grain (like white rice or even quinoa) in place of orzo. All the other ingredients in Greek Chickpea Soup with Lemon are naturally gluten-free, so you can tailor it for any eaters at your table.
What other herbs can I use besides dill or parsley?
Fresh mint offers a surprising twist, or you can use basil for a gentler herbal lift. Green onions or chives add a mild oniony kick. Don’t be afraid to experiment; Mediterranean cuisine Soup.
Can I add greens or extra veggies to the soup?
Yes! Feel free to stir in handfuls of baby spinach, chopped kale, or chard during the final few minutes of cooking. Zucchini, bell peppers, or even a little diced tomato also work well and add more color and nutrients.
How do I make the soup creamier?
For a lush texture, mash some of the chickpeas against the side of the pot before serving, or use an immersion blender to puree a portion of the soup. For a richer, more traditional finish, you can also whisk a spoonful of tahini into each bowl before serving.
Final Thoughts
With its irresistible combination of bright lemon, tender chickpeas, and garden-fresh herbs, Greek Chickpea Soup with Lemon is pure Mediterranean comfort in a bowl. It’s easy enough for weekday cooking but special enough to share. Make a pot soon, and let those sunshiny flavors transport you!
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Greek Chickpea Soup with Lemon Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Greek Chickpea Soup with Lemon is a comforting and flavorful dish that is perfect for a cozy night in. The combination of hearty chickpeas, bright lemon, and aromatic herbs creates a satisfying soup that is both nutritious and delicious.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon turmeric (optional, for color)
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 6 cups vegetable broth
- ½ cup orzo or white rice
- 1 bay leaf
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- Salt and black pepper to taste
For Garnish:
- 2 tablespoons chopped fresh dill or parsley
Instructions
- Heat olive oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent. Stir in garlic, carrots, and celery, and cook until slightly softened.
- Add remaining ingredients: Add oregano, thyme, turmeric, chickpeas, broth, orzo or rice, and bay leaf. Simmer until grains are tender and vegetables are cooked through.
- Finish with lemon: Remove bay leaf and stir in lemon juice and zest. Season with salt and pepper.
- Serve: Garnish with fresh dill or parsley and serve hot.
Notes
- For a creamier texture, mash some of the chickpeas in the pot before serving.
- You can substitute rice with quinoa or skip grains for a lighter version.
- This soup is traditionally called “Revithosoupa” in Greek cuisine and is often served with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 6g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
