This Greek chickpea soup is my cozy, go-to bowl when I want something nourishing but easy. It’s hearty, chunky, lemony and herby and it feels like a warm hug, and as a nutrition coach, I love that it’s full of fibre, plant protein, and fresh herbs—and yep, it tastes even better the next day.
Jump To: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥖 Serving Suggestions | 📝 Full Recipe Card
Herby Lemony Chickpea Soup
Thick and hearty yet surprisingly light, this chickpea soup marries the best of both worlds. It’s packed with a vibrant mix of onions, carrots, celery, potatoes, and spinach and finished with zesty lemon, parsley and dill, giving it a distinct Mediterranean flavor.
What sets this soup apart is its delightful texture—partially mashed for creaminess without heaviness, thanks to the starch from chickpeas and potatoes. I add a little sour cream at the end but you can opt for Greek yogurt or a vegan alternative.
Whether you’re looking for a weeknight dinner that comes together with ease or a nourishing meal that also feels cozy, this Greek chickpea soup is sure to hit the spot. Serve it with a slice of crusty bread or some croutons on top.
Nutrition Note: This soup is naturally gluten-free, high in fibre, and a great source of plant-based protein. Chickpeas provide slow-burning carbs and iron, while spinach adds a dose of magnesium and vitamin K. If you want to bump up the protein even more, you can stir in some cooked quinoa or top it with a spoonful of Greek yogurt.
You will need:
Here is what you’ll need for this chickpea soup recipe. Find the full measurements in the recipe card below.
- Aromatics and vegetables: onion, carrot, celery (for the soup base), potatoes (for body), spinach (for added greens).
- Chickpeas: this is your main protein and will add to the texture of the soup, regular canned chickpeas will work here. You need 2 x 14 oz/400 g cans. If using dry chickpeas, pre-cook them first. If you have any leftover, you can use them to make my chickpea cucumber salad or eggplant & chickpea salad.
- Herbs and seasonings: Garlic (aroma and flavor), lemon zest and juice (for brightness and acidity), parsley and dill (for fresh, herby notes), salt, pepper and chili flakes for a little kick.
- Liquid: low-sodium vegetable stock (base of the soup)
- Optional: sour cream or Greek yogurt (for creaminess and extra tang), only a little bit is used so can be omitted.
How To Make Chickpea Soup
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this Greek chickpea soup.
- Start by sautéing onions, carrots, and celery in olive oil with a pinch of salt until they’re soft and caramelized. Don’t rush this part, that’s where a lot of the flavor comes from.
- Add in the diced potatoes and garlic, followed by the seasonings, chickpeas, and lemon zest.
- Pour in the vegetable stock, bring to a boil, then simmer until the potatoes are tender.
- Use a potato masher to partially mash the mixture, thickening the soup.
- Stir in lemon juice and spinach until the spinach wilts.
- Finish off with sour cream or Greek yogurt and fresh herbs for a creamy texture and a burst of flavor.
Watch The Video
Recipe Tips
- For a vegan version, skip the sour cream or substitute with a vegan yogurt.
- I love dill and parsley in this soup and recommend to use both to get the best flavor; if you don’t love dill, feel free to use extra parsley.
- Try adding canned tomatoes and use fresh basil for an Italian spin; or stir in some smoked paprika and cumin and finish the soup with fresh coriander/cilantro for a Mexican twist.
- Can I use dry chickpeas instead of canned? Yes! Just soak and cook them ahead of time. You’ll need about 3 cups of cooked chickpeas.
- Does this soup freeze well? Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months. Reheat gently on the stove and add fresh herbs or lemon juice before serving.
Serving Suggestions
Serve this chickpea soup with a drizzle of olive oil and a sprinkle of fresh herbs on top for an extra touch of flavor. It pairs wonderfully with a piece of crusty bread for dipping or a side salad for a lighter meal. For a fuller spread, consider adding a simple grilled cheese or a slice of feta-topped bruschetta.
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Video
Ingredients
- 2 tablespoons olive oil
- ½ onion large finely diced
- 1 carrot large diced into small cubes
- 1 celery rib leaves and all, diced
- ⅔ teaspoon salt
- 2 large white potatoes large diced into small cubes (similar size to chickpeas)
- 2 garlic cloves, large diced finely
- ½ teaspoon pepper
- ¼ teaspoon chili flakes can be omitted
- ½ lemon zest
- 1 liter vegetable stock 4 x 250 ml cups low-sodium (* I used 2 chicken stock cubes and 4 cups water)
- 2 cans chickpeas cans (14 oz or 400 grams each) strained
- 2 cups baby spinach leaves
- ¼ cup parsley chopped, a generous handful of herbs
- ¼ cup dill chopped, a generous handful of herbs
- ½ lemon juice and zest
- 2-3 tablespoons sour cream or Greek yogurt
Instructions
- In a heavy pot, saute the onions, carrots, and celery in olive with a pinch of salt for 8-10 minutes until softened and slightly caramelized. Stir a few times.
- Add diced potatoes and garlic and stir through, then add the pepper, chili flakes and chickpeas and the zest of ½ lemon.
- Add the stock, stir through and cover with a lid. Bring to a boil, then reduce the heat to simmering and cook for 15 minutes, until the potatoes are tender.
- Open the lid and use a potato masher to break down the chickpeas and potatoes partially. This will add more starchy flesh to the soup, making it thicker and creamier.
- Finally, add the lemon juice and spinach leaves. Stir through for 1-2 minutes, allowing the spinach to wilt into the soup.
- Finish with 2 tablespoons of sour cream or Greek yogurt and chopped parsley and dill. Serve with a drizzle of olive oil, extra herbs and optional extra sour cream or Greek yogurt on top.
Yum! I love Greek lemon and orzo soup and this recipe reminds me of that. A keeper for sure!
This chickpea soup is really filling and delicious, I enjoyed with my family. Going to make it again .
Love this soup, the flavors are so good and comforting.
Glad to have this healthy, vegetarian and vegan-friendly soup recipe and will be making it more often.
Will make it again, thanks!
We loved this! I made it on Sunday for dinner + lunches and the leftovers were excellent.
Thanks Lindsay 🙂
This is perfect for dinner on a chilly January evening! Adding it to our menu this week!!!
I have been looking for ways to eat healthier, and one of the ways I found is to start having more soup. I love this recipe because it is unique uses healthy chickpeas and has that refreshing lemon flavor. This will definitely be a staple I make again and again.
I made this soup for dinner last night and it was a total winner! Loved by everyone in the family and totally comforting
Delicious Soup. Thank you for this recipe, it was easy to follow.
Lovely soup, but I didn’t buy spinach leaves as they weren’t included in the ingredients!
Oh no, did I forget to add them in!?!? I hope it still worked out, I will update the ingredients list ASAP. Thanks for letting me know.
Yes it worked out beautifully! Love it and will make again – might try the spinach next time!
Delicious and very nourishing!