When you’re craving something warm, nourishing, and easy to prepare, this Chickpea Zucchini Soup is exactly what you need. It’s simple, healthy, and packed with flavor — the kind of recipe that comforts you from the inside out.

I make this soup almost every week because it’s quick, budget-friendly, and perfect for those nights when I want a wholesome dinner without spending hours in the kitchen. It’s an easy chickpea and zucchini soup made with everyday ingredients like onion, carrot, garlic, and canned tomatoes, all simmered together with chickpeas and zucchini in a light, flavorful broth.

Whether you’re new to vegan cooking or just looking for a cozy plant-based soup for dinner, this recipe will become one of your favorites. Plus, it’s a great way to use up that lonely zucchini sitting in your fridge and turn it into something comforting and delicious.

👉 Drizzle this soup with my homemade Vegan Tahini Sauce for extra flavor.

Why You’ll Love This Chickpea Zucchini Soup

There are so many reasons to fall in love with this soup — here are just a few:

1. Quick and Easy: Ready in about 30 minutes, this soup is perfect for busy weeknights.
2. Nutrient-Packed: Chickpeas add plant-based protein and fiber, while zucchini brings freshness and lightness.
3. Comforting and Flavorful: A touch of garlic, paprika, and oregano gives it that cozy Mediterranean flavor.
4. One-Pot Wonder: Like most of my favorites, this is a one pot chickpea soup — fewer dishes, less mess!
5. Perfect for Meal Prep: It stores beautifully and tastes even better the next day.
6. Vegan and Gluten-Free: 100% plant-based and naturally gluten-free, making it suitable for everyone.

If you’re looking for a healthy vegan soup recipe that’s both satisfying and easy to make, this Chickpea Zucchini Soup will definitely hit the spot.

Ingredient Notes

You don’t need fancy ingredients for this simple zucchini soup with chickpeas — just a few staples you probably already have in your pantry.

• Chickpeas: Use canned chickpeas for convenience, or cook your own from dry if you prefer. They add heartiness and plant-based protein.
• Zucchini: Brings a light and slightly sweet flavor. It also adds a lovely texture to the soup.
• Carrot: Adds a subtle sweetness and extra color.
• Onion and Garlic: These create the aromatic base for your soup — don’t skip them!
• Canned Tomatoes: Provide depth and richness. You can use diced, crushed, or even fresh tomatoes if you have them.
• Olive Oil: A drizzle of good-quality olive oil enhances the flavor and helps the vegetables cook perfectly.
• Seasonings: Salt, pepper, paprika, and oregano add warmth and balance. You can also sprinkle a bit of chili flakes if you like heat.
• Water or Vegetable Broth: Broth adds more flavor, but water works well too.
• Lemon Juice: Adds brightness and balances the flavors beautifully.

Step-by-Step Instructions

This Mediterranean chickpea soup recipe comes together in one pot with just a few easy steps:

• Prepare your vegetables. Peel and dice the carrot. Chop the onion, mince the garlic, and dice the zucchini into small cubes.
• Sauté the aromatics. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for about 3–4 minutes until soft and translucent. Then add the minced garlic and cook for another 30 seconds until fragrant.
• Add the carrot and tomatoes. Stir in the diced carrot and cook for 2–3 minutes. Add the canned tomatoes and let them simmer for another minute to release their flavor.
• Add chickpeas and zucchini. Pour in the rinsed and drained chickpeas and the diced zucchini. Mix everything together so the flavors combine.
• Season the soup. Add salt, pepper, paprika, and oregano. Stir well to coat the vegetables and chickpeas evenly.
• Add water or broth. Pour in about 4 cups of water or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.

• Taste and adjust. Taste your soup and adjust the seasonings if needed. Add more salt, pepper, or lemon juice to brighten the flavors.
• Serve and enjoy. Ladle the soup into bowls, drizzle with olive oil if desired, and finish with a squeeze of fresh lemon juice. Serve warm and enjoy your vegan chickpea soup with vegetables!

Recipe Tips

Here are some simple tips to make your Chickpea Zucchini Soup even better:

• Use vegetable broth instead of water for extra depth of flavor.
• Cut the vegetables evenly so they cook at the same rate.
• Add a pinch of chili flakes for a little heat if you like spicy soups.
• Simmer a bit longer if you prefer a thicker, richer consistency.
• Blend a portion of the soup for a creamier texture while keeping some chickpeas whole for contrast.
• Finish with lemon juice or fresh herbs to add brightness and freshness right before serving.

These little adjustments can turn a simple soup into something truly special.

Serving Suggestions

This cozy plant-based soup for dinner pairs beautifully with so many sides. Here are a few ideas:

• Serve it with a slice of crusty sourdough bread or whole-grain toast for a satisfying meal.
• Add a sprinkle of fresh parsley or cilantro on top for a fresh touch.
• Pair it with a simple kale salad or a light Mediterranean salad for extra greens.
• Drizzle with vegan yogurt or tahini sauce for creaminess.
• Top with roasted pumpkin seeds or croutons for crunch.

It’s the kind of meal that feels cozy and comforting, yet light and nourishing at the same time.

👉 If you love hearty soups, try my Vegan Cheddar Broccoli Soup next!

Storage Tips

If you have leftovers, you’re in luck! This Chickpea Zucchini Soup tastes even better the next day as the flavors continue to develop.

• Refrigerator: Store in an airtight container for up to 4–5 days.
• Freezer: You can freeze it for up to 2 months. Let it cool completely before freezing.
• Reheat: Warm gently on the stove over medium heat, adding a splash of water or broth if needed.

This makes it perfect for meal prep — just make a big batch on Sunday and enjoy healthy lunches all week long.

👉 This soup keeps beautifully for days, just like my Spicy Black Bean Soup with Lime.

Frequently Asked Questions about Chickpea Zucchini Soup

1. Can I use dry chickpeas instead of canned?
Yes, absolutely! Just cook the dry chickpeas ahead of time until soft, then use about 1½ cups of cooked chickpeas in place of the canned ones.

2. Can I make this soup oil-free?
Yes, you can sauté the vegetables in a bit of water or broth instead of oil. It will still be flavorful and healthy.

3. How can I make this soup creamier?
You can blend part of the soup with an immersion blender or stir in a spoonful of tahini for a creamy, rich texture.

4. Can I add other vegetables?
Definitely! Try adding spinach, kale, or bell peppers for extra color and nutrition.

5. What can I serve this soup with?
It’s perfect with crusty bread, rice, quinoa, or even couscous. It also pairs beautifully with a light salad.

6. Is this Chickpea Zucchini Soup freezer-friendly?
Yes! It freezes well. Just thaw overnight in the fridge before reheating.

7. Can I make it spicy?
Absolutely! Add a pinch of chili flakes, cayenne pepper, or a dash of hot sauce to give it some heat.

Essential Equipment

You don’t need much to make this Chickpea Zucchini Soup, but having a few basics helps:

• A large soup pot or Dutch oven
• A wooden spoon for stirring
• A sharp knife for chopping vegetables
• A cutting board
• A ladle for serving

Optional: An immersion blender if you want to blend part of the soup for a creamier texture.

This Chickpea Zucchini Soup is a beautiful example of how simple ingredients can create something truly delicious and nourishing. It’s warm, cozy, and filled with plant-based goodness — perfect for any time of year. Whether you’re looking for a quick weeknight meal, a healthy lunch, or a comforting bowl of soup to enjoy on a chilly day, this recipe has you covered.

It’s also one of those dishes that prove healthy eating doesn’t have to be complicated or boring. With just one pot and a few pantry staples, you can create a wholesome meal that makes you feel good inside and out.

If you try this recipe, I’d love to hear how it turned out for you!

Have you made this Chickpea Zucchini Soup yet?
👉 Let me know in the comments below how you liked it!
Did you make any fun additions or swaps? I love hearing your creative variations and ideas.

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You can also connect with me on Instagram for daily inspiration, cooking tips, and behind-the-scenes moments from my kitchen: @healthy.living.enthusiast

👉 Looking for more cozy vegan inspiration? Explore my Vegan Soup Recipes.