Greek Chickpea Soup with Lemon
This Greek Chickpea Soup with Lemon (called Revithia in Greece) is a comforting Mediterranean dish made with chickpeas, vegetables, olive oil, and bright lemon juice. It’s simple, nourishing, and packed with flavor while staying completely plant-based and healthy.
The lemon gives the soup a fresh, vibrant finish that balances the rich chickpeas and olive oil perfectly.
🛒 Ingredients
- 2 cups cooked chickpeas (or 1 can, drained)
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
- ½ tsp turmeric (optional for color)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Optional additions:
- small diced potato
- spinach or kale
- extra lemon zest
👩🍳 Instructions
1️⃣ Sauté the Vegetables
Heat olive oil in a pot over medium heat.
Add:
- onion
- carrots
- celery
Cook about 5 minutes until softened.
2️⃣ Add Garlic & Spices
Stir in:
- garlic
- oregano
- turmeric
Cook for 1 minute until fragrant.
3️⃣ Simmer the Soup
Add:
- chickpeas
- vegetable broth
Bring to a boil, then reduce heat and simmer 15–20 minutes.
4️⃣ Finish with Lemon
Stir in:
- lemon juice
- salt and pepper
- fresh parsley
Taste and adjust seasoning.
5️⃣ Serve
Ladle into bowls and drizzle with a little extra olive oil.
🍽 Serving Ideas
Serve with:
🥖 crusty bread
🥗 Greek salad
🫒 olives and hummus
🌶 chili flakes for heat
💡 Helpful Tips
⭐ Mash a few chickpeas to make the soup naturally creamy.
⭐ Add rice or orzo for a heartier meal.
⭐ Store in fridge 4–5 days.
⭐ This soup tastes even better the next day.
This Greek Chickpea Lemon Soup is proof that simple Mediterranean ingredients can create incredibly satisfying meals. It’s bright, comforting, and perfect for a quick healthy dinner.
