This Greek lemon chickpea soup is the ultimate healthy comfort food, brimming with bright citrus and savory vegetables. Made from simple pantry staples, this easy Mediterranean soup comes together in under an hour for a satisfying vegetarian meal. It’s the perfect light lunch or cozy weeknight dinner that feels both nourishing and deeply flavorful.

I first fell in love with this style of soul-warming soup while traveling through the Greek islands, where lemon trees grow abundantly. The way the fresh juice cuts through the hearty chickpeas creates a vibrant balance I crave, especially as the seasons change. I often serve it with my favorite homemade dinner rolls for dipping, or pair it with a simple vegetable grain bowl for a more substantial meal. It reminds me that the most memorable dishes are often the simplest.

Everything for Your Greek Lemon Chickpea Soup

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Greek Lemon Chickpea Soup

Warm up with this easy Greek lemon chickpea soup. Packed with protein and Mediterranean flavors, this comforting vegetarian soup comes together in under an hour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Greek, Mediterranean

Servings 4 servings

Calories 250 kcal

Equipment

• large Dutch oven or heavy-bottomed pot
• knife
• cutting board
• measuring spoons
• measuring cups
• immersion blender

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion finely chopped
• 1 medium carrot peeled and finely chopped
• 1 celery stalk finely chopped
• 3 cloves garlic minced
• 2 (15-ounce) cans chickpeas rinsed and drained
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper plus more to taste
• 1/4 cup fresh lemon juice from about 1-2 lemons
• 2 tablespoons fresh dill chopped, for garnish

Instructions

 

• Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the finely chopped yellow onion, carrot, and celery. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables have softened and the onion is translucent.
• Add the 3 cloves of minced garlic to the pot. Cook for 1 minute more, stirring constantly, until the garlic is fragrant but not browned. Be careful not to burn the garlic, as this can make it bitter.
• Stir in the 2 rinsed and drained cans of chickpeas, 6 cups of vegetable broth, 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Bring the mixture to a gentle boil over medium-high heat.
• Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 to 25 minutes. This allows the flavors to meld and the vegetables to become very tender. The soup should be gently bubbling.
• Remove the soup from the heat. Stir in the 1/4 cup of fresh lemon juice. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference.
• Ladle the hot soup into individual bowls. Garnish each serving with 2 tablespoons of fresh chopped dill before serving immediately.

Notes

For a slightly thicker soup, you can use an immersion blender to blend about 1 to 2 cups of the soup directly in the pot, then stir to combine.

Keyword chickpea, lemon, soup, vegetarian

Ways to Customize Your Soup

• Add Greens: Stir in a few handfuls of fresh spinach or kale during the last 5 minutes of cooking.
• Make it Creamier: For a richer texture, blend half the soup with an immersion blender before adding the lemon.
• Spice It Up: Add a pinch of red pepper flakes with the garlic for a gentle heat.

My Pro Tips for Perfect Soup

• Sauté the Aromatics: Take your time cooking the onion, carrot, and celery until they are truly softened for the best flavor base.
• Add Lemon Off Heat: Stir in the fresh lemon juice after removing the soup from the burner to preserve its bright, fresh flavor.
• Taste and Adjust: Always taste the soup at the end and adjust the salt, pepper, or lemon to your personal preference.
• Garnish Generously: Don’t skip the fresh dill. Pair it with a side of irresistible olive oil bread dip for a complete experience.

How to Store and Reheat Your Soup

• Store: Cool the soup completely and store it in an airtight container in the refrigerator for up to 4 days.
• Freeze: This Greek lemon chickpea soup freezes beautifully for up to 3 months in a freezer-safe container. Thaw overnight in the fridge.
• Reheat: Gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through.
• Make-Ahead Tip: You can chop the vegetables a day in advance to make the cooking process even quicker. It’s as easy as prepping for a cottage pie recipe.

Frequently Asked Questions

More Cozy Soups to Try

• Stracciatella Soup
• Turkey Taco Soup
• Chicken Pot Pie Soup
• Beef Stew

Make This Greek Soup Tonight

With its vibrant lemon flavor and hearty chickpeas, this soup is a guaranteed favorite for a simple, comforting dinner. It’s incredibly easy to prepare and always delivers a restaurant-quality taste right at home. I hope it brings as much warmth and joy to your table as it does to mine.