Name: Greek Chickpea Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 small yellow onion (diced); 2 - 3 large carrots (peeled and chopped); 2 large 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 cans (15-ounces) of chickpeas (drained and rinsed); 6 cups low-sodium vegetable broth (or chicken broth); 3 - 4 cups baby spinach; ¼ cups fresh parsley (chopped); 1 large lemon (juiced); Optional garnishes: fresh parsley, feta cheese, or parmesan cheese

5 from 14 votes

Jump to Recipe Pin Print

This light, cozy lemony Greek chickpea soup is made in one pot with zucchini, carrots, garbanzo beans, and fresh herbs. It’s high protein, healthy, vegan, and gluten-free. The perfect under-30-minute weeknight dinner!

Best 30-minute Greek chickpea soup

There’s nothing better than a warm and hearty soup in the cold weather. With Fall around the corner, I am officially announcing the beginning of soup season! I love a good soup, especially this creamy tomato soup, this cauliflower leek potato soup, and this turkey lentil soup. However, I make this extremely flavorful Mediterranean chickpea soup when I feel like something a little lighter and vegan.

This Mediterranean-inspired soup is high in protein from the garbanzo beans, is super flavorful from the fresh herbs and spices, and is sure to be a family favorite. It’s light but super cozy and comforting.

We make double batches over the weekend and save the leftovers for meal prep. Greek chickpea soup is a great quick and easy meal prep lunch during the week.

What’s even better? My favorite part about this recipe is that you can customize it to your taste preferences. I left over ten recipe variations below! You can add ground turkey or chicken to add extra protein and orzo, rice, olives, or coconut milk. Although the recipe is vegan and vegetarian, you can customize it to your preferences! That is what is so great about soup recipes.

Why you’ll love this easy recipe:

Cozy: The perfect comforting dinner or meal prep lunch.
Healthy: This soup is made with simple, fresh ingredients.
Vegan: Greek chickpea soup is 100% plant-based.
High Protein: This soup has 23 grams of protein per serving from the chickpeas.
Light: I love that this soup is light and flavorful, but still very filling.
Fresh Vegetables: Greek chickpea soup is packed with fresh vegetables.
Gluten-free: There is NO flour in this soup recipe.
Try this vegan cauliflower leek soup or this creamy tomato soup next!

high protein lemony Greek chickpea soup in a bowl with zucchini and carrots

Ingredients needed & substitution suggestions

This recipe calls for a handful of simple and healthy ingredients. You’ll need canned chickpeas, vegetable broth, zucchini, carrots, and a handful of fresh herbs and veggies. Here is a list of exactly what you will need to make Greek garbanzo bean soup. Remember to read the recipe card below to get exact measurements:

Olive Oil: To start, grab some olive oil or avocado oil to saute the onions.
Yellow Onion: Then, add in your chopped yellow onion for the best base flavor. You can substitute yellow onion with white onion, shallots, or sweet onion.
Carrots & Celery: Both add the best crunch. You can leave them off or substitute the carrots with chopped baby carrots.
Zucchini: If you don’t have zucchini, you can use yellow Summer squash.
Garlic: For flavor, add 3 cloves of freshly minced garlic. It makes this chickpea soup super hearty and flavorful. I highly recommend using fresh garlic, but you can use 1 teaspoon of garlic powder if needed.
Seasonings: Don’t forget the dried thyme and oregano for that authentic Greek flavor.
Salt & Pepper: For seasoning. Adjust based on your taste preference.
Chickpeas: We are using canned chickpeas as the protein source in this soup. If needed, you can use dried chickpeas, but you will need to let them soak in water the night before.
Vegetable Broth: I recommend using low-sodium vegetable broth so you can control the saltiness of the soup. If you are not vegan or vegetarian, feel free to use chicken broth.
Lemon: This makes the chickpea soup lemony and delicious! If you love lemon, you can even add 1/2 teaspoon of lemon zest.
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.

Kitchen tools required

Chickpea soup is so easy to make. They come together in under 30 minutes with these few kitchen tools. Here is a list:

Soup Pot or Dutch Oven
Knife
Cutting Board
Blender or Immersion Blender
Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, and 1/4 cup.

all ingredients in small bowls with labels

How to make one-pot lemony Greek chickpea soup

Everyone is going to love this easy one-pot Greek chickpea soup. It’s so flavorful, loaded with hearty vegetables, and packed with protein from the chickpeas! Here are step-by-step instructions with pictures for any level cook:

Step 1:

First, heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.

Step 2:

Then, add the diced onion and cook for 3-5 minutes until it turns translucent. After that, add the chopped carrots, celery, and zucchini, and cook for another 2-3 minutes.

Step 3:

Next, stir in the minced garlic, dried thyme, dried oregano, crushed red pepper (if using), salt, and black pepper. Cook for 1 minute until the garlic becomes fragrant.

Sautéing zucchini, carrots, onion, garlic and spices in a large pot

Step 4:

Now, add the chickpeas and vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes.

adding vegetable broth and chickpeas to pot

Step 5:

Carefully transfer 1 – 2 cups of the soup (broth + chickpeas) to a blender and pulse a few times. Avoid adding the zucchini or celery, but carrots and onions are fine. This step helps thicken the soup naturally.

Then, return the blended mixture back to the pot and stir it. You still want whole chickpeas in the soup, so do not blend everything.

how to blend chickpeas to thicken the soup without flour

Step 6:

Finally, add the chopped spinach, fresh parsley, and lemon juice and cook for another 1-2 minutes until the spinach wilts.

Serve warm, garnished with a sprinkle of fresh parsley. Optionally, you can also add some feta cheese on top.

chickpea soup in pot with wilted spinach

Recipe tips

Use Canned Chickpeas: For best results, use canned chickpeas. Do not add dried chickpeas to the soup. You need to let them soak overnight if you want to use dried chickpeas.
Make the Soup Thicker: If you prefer a thicker soup (closer to a stew), blend a small portion of the soup as mentioned in the recipe.
Use a fork if you don’t have a blender: If you don’t have a blender, you can use a fork to mash 1 cup of chickpeas before adding them to the soup in step 5.
Make it Creamy: If you prefer a creamier soup, add a splash of coconut milk or a dollop of yogurt at the end.
Add Extra Protein: Feel free to add ground turkey or chicken. Look below for instructions on how to do that.
Add the spinach at the last minute. If you add the spinach to the soup while it is still simmering, it will turn brown.

Best chickpea soup variations

Chickpea Turkey Soup: Add 1 pound of ground turkey when you are sauteing the onions, cook until ready, then continue with the recipe. This adds lots of protein to the soup and makes it a hearty meal.
Chickpea Chicken Soup: Add in 1 pound of ground chicken or 2 cups of shredded cook chicken breasts when you are sauteing the onions, cook until ready, then continue on with the recipe. This makes it a Greek-inspired chicken soup!
Greek Chickpea and Orzo Soup: Add 1 – 2 cups of cooked orzo pasta to your soup for a heartier version. You can also use pasta.
Chickpea and Lemon Rice Soup: Make this Greek chickpea soup heartier by adding cooked rice at the end.
Spiced Chickpea and Coconut Soup: Add one can of coconut milk to your chickpea soup for a creamy and slightly sweet twist. You can also add extra flavor with spices like curry powder, turmeric, and cumin. Garnish with fresh cilantro and toasted coconut flakes.
Chickpea and Tomato Soup: Create a rich and hearty soup by incorporating canned tomatoes. Use a combination of diced tomatoes and tomato paste. Add Italian herbs like basil and oregano, and finish with a sprinkle of Parmesan cheese.
Greek Chickpea and Olive Soup: Feel free to add in 1/3 cup of pitted calamata olives for a salty and briny flavor! Garnish with additional olives and a drizzle of high-quality extra virgin olive oil.

Frequently Asked Questions

Is this soup healthy?

Yes, this Greek chickpea soup is undoubtedly 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. Third, we add spinach for extra vitamins. Fourth, it is high in protein with 23g per serving. Finally, it is gluten-free and dairy-fee. This Greek chickpea soup will leave you feeling food and nourished!

What to serve with Greek chickpea soup?

Serve your Greek chickpea soup with a side of warm crusty bread, homemade garlic bread, a simple side salad of mixed greens drizzled with lemon vinaigrette, or a heartier tabbouleh salad. If you’re not vegan, try grilled chicken, juicy chicken thighs, or tilapia.

What are the best substitutes for chickpeas?

White beans are the best substitute for chickpeas, followed by kidney beans and green lentils.

Can I use dried chickpeas?

You can also use dried chickpeas for this soup; however, you must plan ahead. Please don’t add them straight to the soup! You must soak dried chickpeas overnight in water for at least 8-10 hours until they are softer and double in size.

How much protein is in this soup?

There are 15 grams of plant-based protein in this Greek chickpea soup from the chickpeas.

What is Revithia soupa?

Revithia soupa is a traditional Greek soup or stew made with chickpeas and flavored with lemon and olive oil.

Are chickpeas gluten-free?

Yes, chickpeas are 100% gluten-free.

Is Greek chickpea soup vegan?

Yes! This Greek 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 the morning before serving. Let the soup come to room temperature before covering the pot with a lid or 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 “chickpeas,” while they are called garbanzo beans in the UK.

Can I substitute other beans for chickpeas in Greek chickpea soup?

Although this recipe calls for chickpeas, you can use other legumes like white beans or lentils for a variation of this Greek chickpea soup.

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, add the raw ground meat in with the onions and use a wooden spoon to break it up as it cooks. Then, continue on with the recipe as instructed.

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: For best results, 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.

lemony Greek chickpea soup in a bowl with a spoon

If you loved this recipe, try these next!

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

This light, cozy lemony Greek chickpea soup is made in one pot with zucchini, carrots, garbanzo beans, and fresh herbs. It's high protein, healthy, vegan, and gluten-free. The perfect under-30-minute weeknight dinner!

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Serving servings

Ingredients

1 tbsp olive oil
1 small yellow onion, diced
2 – 3 large carrots, peeled and chopped
2 large 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 cans (15-ounces) of chickpeas, drained and rinsed
6 cups low-sodium vegetable broth, or chicken broth
3 – 4 cups baby spinach
¼ cups fresh parsley, chopped
1 large lemon, juiced
Optional garnishes: fresh parsley, feta cheese, or parmesan cheese

Instructions

Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.
Add the diced onion and cook for 3-5 minutes until it turns translucent.
Add the chopped carrots, celery, and zucchini, and cook for another 2-3 minutes.
Stir in the minced garlic, dried thyme, dried oregano, crushed red pepper (if using), salt, and black pepper. Cook for 1 minute until the garlic becomes fragrant.
Add the chickpeas and vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes.
Carefully transfer 1 – 2 cups of the soup (broth + chickpeas) to a blender and pulse a few times. Avoid adding the zucchini or celery, but carrots and onions are fine. This step helps thicken the soup naturally. If you don't have a blender, mash 1 cup of the chickpeas with a fork and add it back to the soup. You can also pulse an immersion blender 5 – 10 times.
Return the blended mixture back to the pot and stir it. You still want whole chickpeas in the soup, so do not blend everything.
Add the chopped spinach, fresh parsley, and lemon juice. Cook for another 1-2 minutes until the spinach wilts.
Serve warm, garnished with a sprinkle of fresh parsley. Optionally, you can also add some feta cheese on top.

Notes

Variations: There are over 10 variations listed in the blog post above. I love adding orzo, coconut milk, olives, or tomato.

Use a fork if you don’t have a blender: If you don’t have a blender, you can use a fork to mash 1 cup of chickpeas before adding them to the soup in step 5. If you don’t have a blender, you can use a fork to mash 1 cup of chickpeas before adding them to the soup in step 5.

Adding Chicken or Turkey: Adding cooked ground chicken or ground turkey is a great way to add more protein to this meal. To do this, add the raw ground meat in with the onions and use a wooden spoon to break it up as it cooks. Then, continue on with the recipe as instructed.

Dried Chickpeas: You can also use dried chickpeas for this soup; however, you must plan ahead. Please don’t add them straight to the soup! You must soak dried chickpeas overnight in water for at least 8-10 hours until they are softer and double in size.

Substituting Chickpeas: White beans are the best substitute for chickpeas, followed by kidney beans and green lentils.