Greek Chickpea Soup with Lemon
🌱 Greek Chickpea Soup with Lemon 🍋
This Greek Chickpea Soup with Lemon is a golden broth packed with whole chickpeas, carrot, celery, and a lemon wedge in the bowl. No dairy. No cream. Oregano and olive oil do the Greek work. The lemon goes in at the end so it stays bright.
I love how pantry-friendly this is. Canned chickpeas are fine. Don’t boil the lemon juice or it turns bitter. A handful of parsley on top is the whole finish. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Soup 💚
- 🌱 Completely vegan
- 🍋 Bright lemon finish
- pot Whole chickpeas
- 🥕 Carrot and celery
- pot One-pot dinner
- 🇬🇷 Greek-style comfort
The Secret to Broth That Tastes Greek
Sauté the onion, carrot, and celery until they smell sweet. Add oregano with the garlic. Mash a spoonful of chickpeas into the pot so the broth thickens a little without cream. Lemon and parsley go on after you turn off the heat.
Frequently Asked Questions ❓
Canned or dried chickpeas? pot
Canned is faster. Dried chickpeas need soaking and a longer simmer.
Can I add rice or orzo? 🍚
Yes. Stir in ⅓ cup orzo for the last 10 minutes.
How long does it keep? 🧊
Fridge 4 days. Add a splash of broth and extra lemon when you reheat.
🌱 Greek Chickpea Soup with Lemon
Ingredients 🛒
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon cumin (optional)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons fresh lemon juice
- Lemon wedges and chopped parsley, for serving
Instructions 👩🍳
- Heat olive oil in a pot. Sauté onion, carrot, and celery 6–7 minutes.
- Add garlic and oregano. Stir 30 seconds.
- Add chickpeas, broth, salt, and pepper. Simmer 15–18 minutes.
- Mash a spoonful of chickpeas against the pot to thicken slightly.
- Turn off the heat. Stir in lemon juice. Serve with parsley and a lemon wedge.
Nutrition
| Nutrient | Per bowl (1/4) |
|---|---|
| Calories | 240 |
| Protein | 10g |
| Net carbohydrates | 26g |
| Total carbohydrates | 34g |
| Fiber | 8g |
| Total fat | 8g |
| Sodium | 720mg |
Estimates based on chickpeas simmered in vegetable broth with lemon and olive oil. Exact numbers may vary by broth brand.
Notes & Tips 💡
- A pinch of red pepper flakes is excellent if you like heat.
- Use the good olive oil at the table. It makes the soup taste finished.
- This is even better the next day.
- Don’t skip the lemon wedge in the bowl. People squeeze more as they eat.
This Greek Chickpea Soup with Lemon is bright, brothy, and packed with chickpeas. A weeknight bowl that still tastes like the Mediterranean. 🍋🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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