There’s something magical about a warm bowl of soup on a chilly day — it nourishes the body, comforts the soul, and brings you back to simple, wholesome eating. This Greek Chickpea Soup is exactly that kind of meal. It’s hearty, creamy (without cream!), and full of Mediterranean flavors like lemon, olive oil, and oregano.
Made with canned chickpeas, this soup is perfect for busy weeknights when you want something healthy and satisfying but don’t have hours to spend in the kitchen. It’s naturally vegan, gluten-free, and high in protein, yet tastes luxuriously creamy and rich.
Whether you’re craving something cozy for winter or a light but nourishing soup for spring, this recipe will quickly become one of your go-to meals.
Why You’ll Love This Greek Chickpea Soup
There are so many reasons to fall in love with this recipe, but here are my favorites:
- Quick and easy: Using canned chickpeas makes the recipe ready in about 30 minutes from start to finish.
- Creamy without dairy: Part of the soup is blended to create a naturally creamy texture without any cream or milk.
- Healthy and nourishing: Chickpeas are packed with protein, fiber, and minerals that keep you full and energized.
- Budget-friendly: All ingredients are simple and affordable — perfect for anyone cooking on a budget.
- Bright and flavorful: A touch of lemon and olive oil gives the soup that signature Greek freshness.
- Vegan and gluten-free: A cozy, plant-based meal everyone can enjoy!
- Meal prep friendly: It keeps well in the fridge or freezer, making it ideal for batch cooking.
If you’re someone who loves wholesome, cozy soups that feel like a warm hug in a bowl, this Greek Chickpea Soup is made for you.
Ingredient Notes
Let’s take a closer look at the simple, everyday ingredients that make this soup shine:
Chickpeas (Garbanzo Beans)
Canned chickpeas make this recipe extra quick and convenient. Just drain and rinse them before adding to the pot. If you prefer to cook your own, use about 3 cups of cooked chickpeas.
Onion, Garlic, Carrot & Celery
These classic soup vegetables build the base flavor. Finely chopped onion and garlic give depth, while carrots and celery add natural sweetness and aroma.
Olive Oil
Good-quality extra virgin olive oil adds richness and ties in beautifully with the Greek-inspired flavors.
Vegetable Broth
Use a flavorful vegetable broth (or even water with a bit of bouillon). If you want a thicker soup, use slightly less broth.
Lemon Juice
A must for that bright Greek flavor! It balances the earthy chickpeas and brings a burst of freshness at the end.
Dried Oregano & Paprika
Traditional Mediterranean spices that add warmth and depth. You can also add a pinch of chili flakes if you like a little heat.
Bay Leaf
Adds a subtle background aroma — remove it before blending!
Fresh Parsley
For garnish and a pop of color. You can also use dill for a twist.
Salt & Pepper
Adjust to taste. Don’t skip seasoning — it brings everything together.
Step-by-Step Instructions
Follow these simple steps for a cozy and creamy Greek Chickpea Soup:
Step 1: Sauté the veggies
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion, 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5–7 minutes, until softened and fragrant.
Step 2: Add chickpeas and seasonings
Add half of the chickpeas (1 can), 1 teaspoon dried oregano, 1 teaspoon paprika, 1 bay leaf, salt, and pepper. Stir to coat the vegetables in the spices.
Step 3: Simmer
Pour in 4 cups (1 liter) of vegetable broth. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes until the vegetables are tender and the flavors have melded together.
Step 4: Blend for creaminess
Remove the bay leaf. Transfer about half of the soup (including some chickpeas and vegetables) into a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy, then pour it back into the pot.
This step is what makes the soup deliciously thick and creamy — without adding any dairy or cream!
Step 5: Add lemon juice
Stir in the juice of one lemon and taste for seasoning. Add more salt, pepper, or lemon juice as desired.
Step 6: Serve and enjoy
Ladle into bowls, drizzle with olive oil, sprinkle with chopped parsley, and enjoy your warm, creamy Greek Chickpea Soup!
Greek Chickpea Soup Recipe Tips
- Blend only part of the soup: Blending half gives the perfect creamy-yet-textured consistency.
- Use good-quality olive oil: Since olive oil is a key flavor in Greek cooking, use your best one for finishing the soup.
- Add greens: Stir in a handful of spinach or kale at the end for extra nutrients and color.
- Make it spicy: Add a pinch of chili flakes or smoked paprika if you love a little kick.
- Extra creamy? Blend a few tablespoons of tahini into the soup before serving for a nutty, velvety twist.
- Protein boost: Add cooked quinoa or small pasta for a heartier version.
Serving Suggestions
This Greek Chickpea Soup is wonderfully versatile. Here are some ideas to turn it into a full meal:
- With crusty bread: A slice of warm bread or pita for dipping is a must!
- With a side salad: Try a fresh cucumber-tomato salad with olive oil and lemon to complement the soup.
- With roasted vegetables: Oven-roasted carrots, potatoes, or zucchini pair beautifully.
- As part of a Greek-inspired meal: Serve alongside vegan tzatziki, hummus, or stuffed grape leaves.
- Topped with extras: Garnish with lemon zest, fresh dill, or a spoonful of vegan yogurt for added creaminess.
Storage Tips
This soup stores and reheats beautifully, making it perfect for meal prep.
- In the fridge: Store in an airtight container for up to 4 days.
- In the freezer: Freeze for up to 3 months. Let it cool completely before freezing. Thaw overnight in the fridge before reheating.
- To reheat: Warm gently on the stove over medium heat, adding a splash of water or broth if it thickens too much.
Frequently Asked Questions about Greek Lemon Soup
1. Can I use dried chickpeas instead of canned?
Absolutely! Cook 1 cup of dried chickpeas until soft (about 3 cups cooked) and use them instead of canned.
2. Can I make this soup oil-free?
Yes! Simply sauté the vegetables in a bit of vegetable broth or water instead of olive oil.
3. What can I use instead of lemon?
If you don’t have fresh lemon juice, a splash of apple cider vinegar or white wine vinegar works well too.
4. How can I make the soup thicker?
Blend a larger portion of the soup or simmer it uncovered for a few extra minutes to reduce the liquid.
5. Is Greek Chickpea Soup traditionally vegan?
Yes, the classic version (Revithia Soup) is naturally vegan, especially in Greek home cooking. It’s made with olive oil, lemon, and herbs — simple and plant-based!
Essential Equipment
Here’s what you’ll need to make this recipe:
- Large soup pot: To sauté and simmer the ingredients.
- Cutting board and knife: For chopping the veggies.
- Blender or immersion blender: To create the creamy texture.
- Wooden spoon or ladle: For stirring and serving.
- Citrus juicer (optional): For squeezing fresh lemon juice easily.
Having these basic tools makes cooking cozy soups like this one a breeze.
This Greek Chickpea Soup is more than just a recipe — it’s comfort in a bowl. It’s creamy, wholesome, and bursting with simple Mediterranean flavors that make you feel nourished from the inside out.
Made with pantry staples like canned chickpeas and vegetables, it’s the perfect recipe for those days when you want something quick, healthy, and deeply satisfying. Plus, it’s 100% vegan, gluten-free, and incredibly delicious — proof that simple ingredients can create extraordinary meals.
So grab your soup pot, squeeze some lemon, and make yourself this cozy bowl of Greek sunshine.
I’d love to hear from you!
Have you ever tried Greek Chickpea Soup before? Did you make any fun twists — maybe adding greens, tahini, or extra lemon?
Leave a comment below and share your version — I love seeing your creations and hearing your ideas!
And if you make this recipe, tag me on Instagram @healthy.living.enthusiast so I can see your beautiful bowls of soup.
Greek Lemon Soup
This Greek Chickpea Soup is creamy, cozy, and bursting with Mediterranean flavor. Made with canned chickpeas, lemon, and olive oil, it’s a quick and healthy vegan meal perfect for any season.
Ingredients
- 2 cans (400 g each) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups (1 L) vegetable broth or water
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- 1 bay leaf
- Salt and black pepper, to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the vegetables:
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened. - Add chickpeas and spices:
Add half of the chickpeas to the pot along with oregano, paprika, bay leaf, salt, and pepper. Stir to combine. - Simmer the soup:
Pour in the vegetable broth (or water) and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the vegetables are tender. - Blend for creaminess:
Remove the bay leaf. Take about half of the soup (vegetables and chickpeas) and blend until smooth using an immersion blender or a countertop blender. Return the blended portion to the pot. - Add lemon juice and adjust seasoning:
Stir in the lemon juice and taste for seasoning. Add more salt, pepper, or lemon if needed. - Serve:
Ladle the soup into bowls and garnish with chopped parsley and a drizzle of olive oil. Optional: serve with crusty bread for a complete meal.
Notes
- Blend only half the soup — it keeps the perfect balance between creamy and chunky textures.
- Finish with fresh lemon juice and olive oil right before serving for that signature Greek brightness.
- Let it rest for 10 minutes before serving — the flavors deepen beautifully as it cools slightly.
