Light, flavorful, and healthy Greek chickpea soup made with zucchini, garbanzo beans, carrots, and fresh herbs. This simple 30 minute, gluten free soup is made in one pot and is sure to be a family favorite!
Garbanzo bean soup
It is officially Fall, which means it is soup season! I love a good soup, especially this creamy tomato soup, but when I feel like something a little lighter, I make this Greek chickpea soup.
This soup is packed with protein from the garbanzo beans, is super flavorful from the fresh herbs and spices, and is sure to be a family favorite. I absolutely love this soup! To be honest with you, I make a huge batch over the weekend and enjoy it for lunch throughout the week. The ideal meal prep recipe!
What’s even better? You can add ground turkey or ground chicken to this soup if you want more protein. Although the recipe itself is vegan and vegetarian, you are more than welcome to customize it to your preferences! That is what is so great about soup recipes.
Anyways, I am super excited to hear what you think about this chickpea soup! It is one of my favorites.
Is it healthy?
Yes, this garbanzo bean soup is certainly healthy. First, it is made with fresh and simple ingredients that will leave you feeling good and full. Second, we use chickpeas which are a great source of vegan protein, and make this soup gluten free. Third, we add spinach for extra vitamins. This Greek chickpea soup will leave you feeling food and nourished!
This recipe calls for a handful of simple and healthy ingredients. You’ll need canned chickpeas, vegetable broth, and a handful of fresh veggies. Here is a list of what you will need to make Greek garbanzo bean soup:
- Olive oil: To start, grab 1 Tablespoon of olive oil or avocado oil to saute the onions.
- Yellow onion: Then, add in your chopped yellow onion for the best base flavor.
- Carrots: Plus, three large carrots for extra veggies and vitamin A!
- Celery: Then, add in celery for a bit of crunch.
- Zucchini: Plus one large zucchini, making this garbanzo bean soup fun and loaded with fresh vegetables.
- Garlic: For flavor, add in 3 cloves of minced garlic. It makes this chickpea soup super hearty and flavorful.
- Dried thyme: Don’t forget the dried thyme to that authentic Greek flavor.
- Dried oregano: Plus, the oregano!
- Crushed red pepper: If you want to add heat to this Greek chickpea soup, add crushed red pepper. This ingredient is optional.
- Salt & pepper: Adjust these to your taste.
- Chickpeas: We are using canned chickpeas as the protein source in this soup. Add in 2 drained and rinsed cans.
- Vegetable broth or chicken broth: You can use either low sodium vegetable broth as the base of this soup or chicken broth (if you are not vegan or vegetarian).
- Spinach: For extra health, add some spinach. I promise you can’t taste it.
- Fresh parsley: Fresh parsley adds to most authentic and fresh flavor to this soup.
Kichen tools needed
Chickpea soup is so easy to make. They come together in under 30 minutes with these few kitchen tools:
- Soup Pot or Dutch Oven
- Cutting Board
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon and 1/4 cup.
How to make Greek chickpea soup
Everyone is going to love this easy dinner recipe. The soup is super flavorful, the veggies are hearty, and there is a lot of vegan protein from the chickpeas! Any level cook can make this simple recipe:
Step 1: Add olive oil to a large pot or dutch oven and heat to medium-high.
Step 2: Next, add the onion. Cook them for 3 – 5 minutes until they are translucent.
Step 3: Then, add the carrots, celery, zucchini, garlic, thyme, oregano, crushed red pepper, salt, and pepper, and cook for another 2 – 3 minutes.
Step 4: After that, add in chickpeas and vegetable broth. Bring it to a boil, then reduce heat to medium-low and simmer for 15 minutes.
Step 5: Finally, add the spinach and fresh parsley. Cook for another 1 – 2 minutes while the spinach wilts.
Serve warm with a sprinkle of fresh parsley, parmesan, or feta on top.
I love this Greek chickpea soup as is, but if you want to customize them to your preferences, be my guest! Here is a list of my recommended ingredient substitutions to help you out.
- Yellow Onion: You can substitute the yellow onion with sweet onion, white onion, or even red onion.
- Chickpeas: Instead of chickpeas, you can use white beans.
- Zucchini: You can use yellow squash instead.
- Dried Oregano: Feel free to use 2 Tablespoons of fresh oregano, just remember to remove the leaves from the stem.
- Add more protein: Feel free to add in ground turkey or ground chicken. Look below for instructions on how to do that.
Fequently Asked Questions
Are chickpeas gluten free?
Yes, chickpeas are gluten free.
Is this soup vegan?
Yes! This chickpea soup is 100% vegan and plant based.
Can I make this ahead of time?
Yes, you can make this recipe ahead of time. You can make it a day in advance or in the morning before serving. Just let the soup room temperature before covering the pot with a lid or in aluminum foil. If you are making it the morning of, you can keep it at room temperature before warming again. If you make it a day in advance, I recommend storing it in the fridge.
Are garbanzo beans and chickpeas the same thing?
Yes, garbanzo beans and chickpeas are the same beans. In America, we typically refer to them as “chickpea,” while they are referred to as garbanzo beans in the UK.
Can I add ground turkey or chicken to the soup?
Yes! Adding cooked ground chicken or ground turkey is a great way to add more protein to this meal. To do this, just grab another pan and cook the ground meat until cooked through. Use your spatula or a wooden spoon to break it up as it cooks, then add it to the soup during step 4.
How to store and reheat leftovers
Storing: Place leftovers into one large or individual airtight container and store them in the refrigerator for 4 – 5 days.
Reheating: place the soup in a microwave-safe bowl and reheat for 30 – 90 seconds until warm. You can also reheat by adding the soup to a large pot on the stovetop on low, stirring intermittently until warm.
Check out more dinner recipes!
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!
Greek Chickpea Soup
- 1 Tbsp olive oil
- 1 small yellow onion, diced
- 2 - 3 large carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 medium zucchini, cut into half-moons
- 3 cloves garlic, minced
- 1 tsp dried thyme
- ¾ tsp dried oregano
- ½ tsp crushed red pepper, optional for spice
- 1 tsp salt, more to taste
- ½ tsp black pepper
- 2 15-ounces cans of chickpeas, drained and rinsed
- 6 cups low-sodium vegetable broth or chicken broth
- 3 - 4 cups baby spinach
- ¼ cups fresh parsley, chopped
- Optional garnishes: fresh parsley, feta cheese, or parmesan cheese
- Add olive oil to a large pot or dutch oven and heat to medium-high.
- Add the onion and cook for 3 - 5 minutes until they are translucent.
- Add the carrots, celery, zucchini, garlic, thyme, oregano, crushed red pepper, salt, and pepper, and cook for another 2 - 3 minutes.
- Add in chickpeas and vegetable broth. Bring it to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Add in spinach and fresh parsley. Cook for another 1 - 2 minutes while the spinach wilts.
- Serve warm with a sprinkle of fresh parsley on top.
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!
Sharing is caring!