Greek Chickpea Soup (Revithia, 23g Protein)

Name: Greek Chickpea Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 to 2 Tablespoons olive oil; 1 small yellow onion (diced); 2 to 3 large carrots (peeled and chopped); 2 large celery ribs (chopped); 1 medium zucchini (cut into half-moons); 3 large garlic cloves (minced); 1 teaspoon dried thyme; ¾ teaspoon dried oregano; ½ teaspoon crushed red pepper (optional for spice); 1 teaspoon salt (more to taste); ½ teaspoon black pepper; 2 cans (15-ounce) of chickpeas (drained and rinsed (about 3 cups / 500g drained)); 6 cups low-sodium vegetable broth (or chicken bone broth); 3 - 4 cups baby spinach; ¼ cup fresh parsley (chopped); 1 large lemon (juiced); Optional garnishes: fresh parsley, feta cheese, or parmesan cheese

This one-pot Greek chickpea soup, or revithia, takes 30 minutes and comes together with zucchini, spinach, carrots, and a big squeeze of lemon. Vegan, gluten-free, no cream, 23g protein and 10g fiber per bowl.

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Lemon Greek chickpea soup with zucchini, carrots, and spinach.

Greek Chickpea Soup At A Glance

✅ Recipe Name: Greek Chickpea Soup (Revithia, 23g Protein)
🕒 Ready In: ~30 minutes
👪 Serves: 4
🍽 Calories: ~453 per bowl
💪 Protein: 23g per bowl
🌾 Fiber: 10g per bowl
🥣 Main Ingredients: Canned chickpeas, zucchini, carrots, celery, yellow onion, garlic, dried oregano, baby spinach, fresh lemon juice, vegetable broth
📖 Dietary Info: Vegan, vegetarian, dairy-free, gluten-free
⭐ Why You'll Love It: Most Greek chickpea soups are just chickpeas in broth. This one is loaded with zucchini, carrots, and spinach, so it eats like a full meal.

SUMMARIZE & SAVE THIS CONTENT ON

Soup is my favorite thing to meal prep. The second it gets cold in Austin, which is not often but I take it seriously when it happens, I start making a big pot every Sunday and eating it all week.

I first made this one in 2020, and it has been in the rotation every fall since. Most revithia I tried was chickpeas, olive oil, and lemon, and not much else. Great flavor, but I'd be hungry an hour later. So I loaded mine with zucchini, carrots, celery, and a few big handfuls of spinach. Not traditional, and I'm not pretending it is, but it turned a starter into dinner.

This one lives in the same rotation as my dairy free tomato soup, cauliflower leek potato soup, and carrot and butternut squash soup. It's the one I reach for when I want something light that still holds.

Jump to:

Greek Chickpea Soup At A Glance
What is Revithia Soupa?
Ingredients You'll Need
Ingredient substitutions
How to Make Greek Chickpea Soup (Step-by-Step)
Top Tips from My Kitchen
Greek Chickpea Soup Variations
What to Serve with Greek Chickpea Soup
How to Store and Freeze
Greek Chickpea Soup FAQs
More Cozy Soup Recipes You'll Love
📖 Recipe
💬 Comments

What is Revithia Soupa?

Revithia soupa is the traditional Greek chickpea soup. Chickpeas, olive oil, onion, lemon, and oregano are simmered slowly until the chickpeas break down and thicken the broth on their own. No cream, no blender, no long ingredient list.

It's most associated with the island of Sifnos, where it's traditionally baked overnight in a clay pot and eaten on Sundays. The classic version starts with dried chickpeas soaked overnight, which is why it's an all-day recipe. Mine uses canned chickpeas and a lot more vegetables, so it's done in 30 minutes.

⭐️⭐️⭐️⭐️⭐️

Made this tonight with pantry ingredients and staples we had still in the fridge after returning from a trip. It was delicious and satisfying after eating out on our trip. I added potatoes, which gave it a nice heartiness. The whole family loved it. Thanks!

- Mollie

Ingredients You'll Need

Everything here is pantry and produce-aisle basic. A few notes on the ones that matter:

Ingredients for Greek chickpea soup including canned chickpeas, zucchini, carrots, celery, onion, garlic, spinach, lemon, and vegetable broth.

Olive oil: Just enough to soften the vegetables. Avocado oil works if that's what you have.
Yellow onion, carrots, and celery: The base every good soup starts with. Sweet or white onion is fine.
Zucchini: Not traditional, but it bulks the soup up without weighing it down. Yellow summer squash works too.
Garlic: Three cloves, fresh. Garlic powder will do in a pinch, but you'll taste the difference.
Dried oregano: This is what makes it taste Greek. Don't skip it.
Dried thyme: Not traditional in Greek cooking, but I like what it does next to the oregano. Leave it out if you want a more classic revithia.
Chickpeas: Canned, drained, and rinsed. I use Jovial Foods or Eden Foods, same as in my Mediterranean dense bean salad. Dried work but need an overnight soak and a much longer simmer.
Vegetable broth: Low-sodium so you control the salt. Chicken or bone broth works if you're not keeping it vegan, and bone broth adds a few grams of protein per serving.
Lemon: Fresh-squeezed, added off the heat at the end. Bottled won't give you the same brightness.
Baby spinach: Stirred in at the very end so it stays bright green.
Fresh parsley: For finishing. Fresh dill is good here too.

Scroll to the recipe card for quantities.

Ingredient substitutions

No chickpeas? White beans are the closest, then kidney beans or green lentils.
No zucchini? Yellow summer squash, or skip it and add another carrot.
No spinach? Kale works, but add it a few minutes earlier so it has time to soften.
Not vegan? Use chicken broth instead of vegetable broth and finish with crumbled feta.

How to Make Greek Chickpea Soup (Step-by-Step)

Five steps, one pot, about 30 minutes start to finish. Full quantities are in the recipe card below.

Sautéed onion, carrots, celery, and zucchini in a white Dutch oven.

Step 1: Build the flavor base. Sauté the onion, carrots, celery, and zucchini in olive oil until they start to soften, about 5 minutes. Add the garlic and oregano and cook one more minute.

Greek chickpea soup simmering with broth and chickpeas in a pot

Step 2: Simmer the chickpeas. Add the chickpeas and broth. Bring to a boil, then reduce and simmer 20 minutes.

Blended chickpeas and broth in a blender to thicken the soup.

Step 3: Blend part of the soup. Blend 1 to 2 cups (broth and chickpeas, skip the zucchini) until smooth. No blender? Mash a cup of chickpeas with a fork instead.

Spinach and parsley stirred into Greek chickpea soup in a pot.

Step 4: Finish with greens and lemon. Stir the blended soup back in, then add the spinach, parsley, and lemon juice. Cook 1 to 2 minutes until the spinach wilts.

Step 5: Serve. Ladle into bowls with extra parsley and a squeeze of lemon. Feta on top if you're not keeping it vegan.

Top Tips from My Kitchen

Don't blend the whole pot. You'll end up with hummus soup. One to two cups is enough to thicken it while keeping whole chickpeas in every bowl.
Skip the zucchini when you blend. It makes the blended portion watery. Carrots and onion are fine.
Add the spinach at the very end. If it goes in while the soup is still simmering, it turns army green. Off the heat, it wilts in about a minute and stays bright.
Lemon goes in off the heat too. Add it while the soup is boiling and you'll lose most of the flavor.

Greek Chickpea Soup Variations

Add ground turkey or chicken. Brown it with the onions, then continue with the recipe, same as my turkey lentil soup. This is how I make it when I want a bigger meal.
Add meatballs. I love tossing in these Greek chicken meatballs at the end. Three or four per bowl adds about 20 grams of protein.
Add orzo or rice. Stir in 1 to 2 cups cooked at the end. Cook it separately so it doesn't soak up all your broth.
Kalamata olives. About ⅓ cup at the end. Salty, briny, and the most Greek thing on this list.
Coconut milk. Half a can for a creamier version. Good with curry powder and cumin if you want to take it somewhere else entirely.

Bowl of Greek chickpea soup with parsley.

What to Serve with Greek Chickpea Soup

This is a full meal on its own, but a few things make it feel like more:

Crusty bread. The traditional pairing, and the best one. My air fryer garlic bread works too.
A simple green salad. Mixed greens with a lemon vinaigrette, or my Mediterranean quinoa tabbouleh salad if you want something heartier.
Feta and olives. Crumble feta on top and put kalamata olives on the side. This is how it's actually eaten in Greece.
Grilled chicken. If you're not keeping it vegan, my Greek chicken kabobs are an easy add.

How to Store and Freeze

Fridge: Keeps in an airtight container for 4 to 5 days. It thickens as it sits, so add a splash of broth when you reheat.
Freezer: Freezes well for up to 3 months. Cool it completely first, then freeze in individual portions so you can pull out one lunch at a time.
Reheat: Microwave for 30 to 90 seconds, or warm it on the stovetop over low heat, stirring occasionally.

Greek Chickpea Soup FAQs

Can I use dried chickpeas for Greek chickpea soup?

Yes, but plan ahead. Use about 1½ cups dried, soaked in water 8 to 10 hours until they double in size, then simmer 60 to 90 minutes instead of 20. That's how traditional revithia is made. I use canned on a weeknight.

Can I make chickpea soup in a slow cooker?

Yes, I've made it this way. Sauté the vegetables first, then add everything except the spinach and lemon and cook on low for 4 to 6 hours. Stir those in at the end just before serving.

How do I make it creamier?

Blend 1 to 2 cups of the soup and stir it back in. That's built into the recipe, and it's enough for most people. If you want it richer, add a splash of coconut milk or a dollop of Greek yogurt at the end.

How much protein is in Greek chickpea soup?

23 grams per serving, all from the chickpeas. Adding ground turkey or chicken brings it closer to 40 to 45 grams.

Can I make it ahead of time?

Yes, and it's better on day two. Make it up to a day ahead, cool it completely, and store it in the fridge. Add a splash of broth when you reheat since it thickens as it sits.

What's the best substitute for chickpeas?

White beans are closest, followed by kidney beans or green lentils. White beans hold their texture best.

High protein Greek revithia chickpea soup.

More Cozy Soup Recipes You'll Love

If you liked this one, here are a few more soups I make all winter.

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

📖 Recipe

Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.

Comments

5 from 23 votes (13 ratings without comment)