Greek Chickpea Soup with Lemon is the kind of dish that instantly transports you to a sunny Mediterranean kitchen, brimming with comforting aromas and zesty flavors. Imagine a steaming bowl of tender chickpeas, cozy vegetables, and bright citrus, all swirled together in a soothing broth—it’s nourishing, vibrant, and so easy to love. Whether you’re seeking a hearty main or a light, satisfying starter, this soup delivers pure comfort in every spoonful, making it a staple you’ll crave all year round.
Ingredients You’ll Need
The beauty of Greek Chickpea Soup with Lemon lies in its simple, wholesome ingredients. Each one brings something special—whether it’s a pop of color, a layer of flavor, or that essential lemony zing that makes the whole dish sing.
- Olive oil: The foundation of Mediterranean cooking, it adds richness and depth.
- Onion: Finely chopped for sweetness and body in the soup base.
- Garlic: Minced for a gentle bite and unmistakable aroma.
- Carrots: Diced to bring color, subtle sweetness, and extra nutrition.
- Celery: Adds a lovely crunch and rounds out the flavor profile.
- Chickpeas: Canned for convenience, these are protein-packed and wonderfully creamy once simmered.
- Vegetable broth: Forms the savory, soothing backbone of the soup.
- Bay leaves: Infuse the soup with an earthy, herbal note.
- Dried oregano: A classic Greek herb that gives the soup a warm, familiar taste.
- Dried thyme: Subtle but fragrant, it complements the other herbs beautifully.
- Salt and black pepper: Essential for bringing all the flavors together and seasoning to perfection.
- Lemon juice and zest: The star of the show! This duo brings brightness and a tangy kick that defines Greek Chickpea Soup with Lemon.
- Fresh dill or parsley: A final flourish of green that adds freshness and a pop of color.
- Lemon wedges: For serving—let everyone add extra zing to taste!
How to Make Greek Chickpea Soup with Lemon
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté them for about 5 to 6 minutes until the veggies soften and the mixture smells irresistible. This step lays down a flavorful foundation for your Greek Chickpea Soup with Lemon.
Step 2: Build the Soup Base
Now, stir in the drained and rinsed chickpeas, followed by the vegetable broth, bay leaves, dried oregano, dried thyme, salt, and black pepper. Raise the heat and bring everything to a gentle boil, then reduce to a simmer. The herbs and chickpeas mingle with the broth, setting the stage for a hearty, aromatic soup.
Step 3: Simmer to Perfection
Let the soup simmer for about 25 minutes. This gives all the flavors time to blend and the chickpeas to become even more tender. It’s the perfect moment to tidy up the kitchen or slice up some bread for serving.
Step 4: Thicken the Soup
Once the soup has simmered, fish out the bay leaves and discard them. Using a spoon or an immersion blender, mash a portion of the chickpeas right in the pot. This step thickens the broth just enough, creating that signature creamy texture without any dairy.
Step 5: Add the Lemon and Fresh Herbs
With the soup thick and hearty, stir in the lemon juice, lemon zest, and your choice of fresh dill or parsley. Taste and adjust the seasoning as needed. The lemon truly transforms the soup, lifting all the flavors into something bright, refreshing, and completely irresistible.
Step 6: Serve and Enjoy
Ladle the hot Greek Chickpea Soup with Lemon into bowls and offer extra lemon wedges on the side. It’s best enjoyed immediately, while the citrus aroma is at its peak.
How to Serve Greek Chickpea Soup with Lemon
Garnishes
Top each bowl with a generous sprinkle of fresh dill or parsley, and don’t forget those extra lemon wedges for a final squeeze of brightness. For a touch of indulgence, a dollop of Greek yogurt or a drizzle of good olive oil adds creaminess and depth.
Side Dishes
Serve your Greek Chickpea Soup with Lemon alongside warm pita bread or a slice of crusty sourdough to soak up every last drop. A crisp Greek salad or roasted vegetables make a perfect, colorful meal.
Creative Ways to Present
Try serving the soup in small mugs or cups as a cozy appetizer at gatherings, or ladle it over a bed of cooked rice or quinoa for a heartier main. For a rustic touch, sprinkle bowls with toasted seeds or a pinch of smoked paprika.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Chickpea Soup with Lemon keeps beautifully in the fridge for up to four days. Let it cool completely, then transfer to airtight containers—this makes for effortless lunches or quick dinners throughout the week.
Freezing
This soup is freezer-friendly! Simply portion it into freezer-safe containers, leaving a little room for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the soup on the stovetop over medium heat until heated through, stirring occasionally. If it thickens too much after chilling, just add a splash of broth or water to loosen it up. Freshen with an extra squeeze of lemon and a sprinkle of herbs before serving.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Soak 1 cup of dried chickpeas overnight, then cook until tender before adding to the soup. This does add some prep time, but the flavor and texture are fantastic.
Is Greek Chickpea Soup with Lemon vegan?
Yes, as written this recipe is naturally vegan, dairy-free, and gluten-free. Just be sure to use plant-based yogurt if you want to make the soup creamier.
Can I make this soup in advance?
Definitely—this soup actually tastes even better the next day as the flavors continue to meld. Just store it in the fridge and reheat gently when you’re ready to serve.
What can I use instead of dill?
Fresh parsley works beautifully, or you can try a mix of parsley and mint for a different twist. Basil or chives also add a lovely herbal note.
How can I make the soup creamier?
For extra creaminess, stir in half a cup of plain Greek yogurt or coconut milk just before serving. You can also blend more of the chickpeas for a silkier texture.
Final Thoughts
If you’re looking to bring a little sunshine and comfort to your table, Greek Chickpea Soup with Lemon is the perfect recipe to try. It’s easy, nourishing, and packed with flavors that delight every time. Gather your ingredients, invite a friend, and enjoy this Mediterranean favorite together!
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Greek Chickpea Soup with Lemon Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This refreshing Greek Chickpea Soup with Lemon is a hearty and healthy Mediterranean stew packed with tender chickpeas, vibrant lemon juice and zest, fresh herbs, and wholesome vegetables. Perfect for a comforting vegan meal, this soup is both nourishing and flavorful, with a subtle tang of lemon that brightens every spoonful.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
Chickpeas & Broth
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 6 cups vegetable broth
Seasonings
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Finishing Touches
- Juice and zest of 2 lemons
- 2 tablespoons fresh dill or parsley, chopped
- Lemon wedges for serving
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and celery. Sauté for 5–6 minutes or until the vegetables are softened and fragrant.
- Add chickpeas and broth: Stir in the drained chickpeas, vegetable broth, bay leaves, dried oregano, dried thyme, salt, and black pepper. Bring the mixture to a boil over high heat.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 25 minutes to allow the flavors to meld and the vegetables to become tender.
- Thicken the soup: Remove the bay leaves. Using a spoon or an immersion blender, mash a portion of the chickpeas directly in the pot to thicken the soup slightly while maintaining some texture.
- Add lemon and herbs: Stir in the fresh lemon juice, lemon zest, and chopped fresh dill or parsley. Taste and adjust the seasoning with more salt or pepper if needed.
- Serve: Ladle the hot soup into bowls and serve immediately with extra lemon wedges on the side for an additional zesty kick.
Notes
- For a creamier texture, stir in 1/2 cup plain Greek yogurt or coconut milk just before serving.
- This soup pairs wonderfully with warm pita bread or a fresh Greek salad for a complete Mediterranean meal.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use fresh herbs like dill or parsley according to your preference for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
