Chickpea Soup

This Greek-inspired chickpea soup is hearty, chunky, lemony and herby and it feels like a warm hug. For something so comforting, it’s pretty damn healthy too. It’s gluten-free, vegetarian and vegan-friendly.

Chickpea soup recipe with potatoes, spinach, parsley, dill and lemon

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Lemony Herby 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 flavour.

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.

Vegan chickpea soup

You will need:

  • 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.
  • Herbs and seasonings: Garlic (aroma and flavour), 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.
Ingredients for chickpea soup

How To Make 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 flavour 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.
how to make chickpea soup steps 1
  • 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 flavour.
how to make chickpea soup steps 2

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Recipe Tips & Variations

  • 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 flavour; 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.

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 flavour. 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.

Chickpea soup recipe

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Chickpea Soup With Lemon & Herbs

Chickpea Soup

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 4-6 servings
Course: Soup
Cuisine: Mediterranean, CuisineGreek
Print Pin Save
5 from 6 votes
Calories: 468kcal
Quick and easy, this Greek-inspired chickpea soup is hearty, chunky, lemony and herby and it feels like a warm hug. It’s healthy yet comforting and is gluten-free, vegetarian and vegan-friendly.


  • 2 tbsp olive oil
  • 1/2 onion large finely diced
  • 1 carrot large diced into small cubes
  • 1 celery rib leaves and all, diced
  • 2/3 tsp salt
  • 2 large white potatoes large diced into small cubes (similar size to chickpeas)
  • 2 garlic cloves, large diced finely
  • 1/2 tsp pepper
  • 1/4 tsp chili flakes can be omitted
  • 1/2 lemon Zest
  • 1 litre vegetable stock 4 x 250 ml cups low-sodium (* I used 2 chicken stock cubes and 4 cups water)
  • 2 cans chickpeas cans (400 grams each) strained
  • 2 cups baby spinach leaves
  • 1/4 cup parsley chopped, a generous handful of herbs
  • 1/4 cup dill chopped, a generous handful of herbs
  • 1/2 lemon juice and zest
  • 2-3 tbsp sour cream or Greek yoghurt


  • 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 caramelised. Stir a few times.
  • Add diced potatoes and garlic and stir through, then add the pepper, chili flakes and chickpeas and the zest of 1/2 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.


Calories: 468kcal | Carbohydrates: 73g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 1431mg | Potassium: 1123mg | Fiber: 17g | Sugar: 14g | Vitamin A: 5164IU | Vitamin C: 48mg | Calcium: 149mg | Iron: 7mg
Keywords: Greek chickpea soup, chickpea soup, garbanzo beans
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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Recipe Rating


  1. 5 stars
    Lovely soup, but I didn’t buy spinach leaves as they weren’t included in the ingredients!

    1. 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.

      1. 5 stars
        Yes it worked out beautifully! Love it and will make again – might try the spinach next time!

  2. 5 stars
    I made this soup for dinner last night and it was a total winner! Loved by everyone in the family and totally comforting

  3. 5 stars
    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.

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