This Greek Chickpea Soup is a comforting, nourishing dish rooted in simple Mediterranean cooking. Made with tender chickpeas, fragrant oregano, and bright lemon juice, it delivers a clean, satisfying flavor that feels both hearty and light. It is naturally vegan, wholesome, and perfect for a cozy lunch or dinner.

Why You’ll Love This Recipe

This soup is made with everyday pantry ingredients yet tastes deeply flavorful and satisfying. It is naturally vegan, halal-friendly, and packed with plant-based protein and fiber. The lemon adds a fresh brightness that balances the richness of the chickpeas, while the slow simmer creates a soothing, home-style meal that works just as well for weeknights as it does for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups dried chickpeas, soaked overnight and drained
or
3 cans chickpeas (15 oz each), drained and rinsed

6 cups water or vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup olive oil

2 bay leaves

1 teaspoon dried oregano

Juice of 1 to 2 lemons, to taste

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

2 tablespoons fresh parsley, finely chopped (optional, for garnish)

Directions

If using dried chickpeas, place them in a large bowl, cover with plenty of water, and soak overnight. Drain and rinse before cooking.

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until soft and translucent. Add the garlic and cook for 30 seconds until fragrant.

Add the chickpeas, bay leaves, dried oregano, and water or vegetable broth. Bring the pot to a boil, then reduce the heat to low, cover, and simmer.

Simmer for 1 hour and 30 minutes to 2 hours if using dried chickpeas, or about 30 minutes if using canned chickpeas, until the chickpeas are very tender.

Remove the bay leaves. Stir in the lemon juice, starting with one lemon and adding more to taste. Season with salt and black pepper.

Serve hot, garnished with fresh parsley if desired.

Servings and timing

Servings: 4 to 6 servings

Prep time: 10 minutes (plus overnight soaking if using dried chickpeas)
Cook time: 1 hour 30 minutes to 2 hours
Total time: Up to 2 hours (or 40 minutes if using canned chickpeas)

Variations

For a creamier texture, lightly mash some of the chickpeas in the pot before adding the lemon juice.
Add diced carrots or celery at the sautéing stage for extra depth and sweetness.
For a low-fat version, omit the olive oil and sauté the onion and garlic in a small amount of water or broth.
A pinch of ground cumin can be added for a warmer, earthier flavor.

Storage/Reheating

Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months.

To reheat, warm gently on the stovetop over medium heat, adding a little water or broth if it has thickened. Stir occasionally until heated through.

FAQs

Can I use canned chickpeas instead of dried ones?

Yes, canned chickpeas work perfectly and significantly reduce cooking time.

Do I have to soak dried chickpeas overnight?

Soaking is strongly recommended for even cooking and better texture, but a quick-soak method can be used if needed.

Is this soup traditionally vegan?

Yes, this is a traditional Greek soup that is naturally vegan and plant-based.

How lemony should the soup be?

The lemon flavor should be bright but balanced. Start with one lemon and adjust to your preference.

Can I make this soup ahead of time?

Yes, the flavors develop even more after a day, making it ideal for meal prep.

What can I serve with Greek chickpea soup?

It pairs well with crusty bread, rice, or a simple salad.

Can I freeze this soup?

Yes, it freezes very well. Just leave out the parsley garnish until serving.

Why is my soup too thick?

Chickpeas naturally thicken the soup. Simply add more water or broth to reach your desired consistency.

Can I blend the soup?

You can partially blend it for a creamier texture while keeping some whole chickpeas for bite.

Is this soup suitable for all seasons?

Yes, it is comforting in cooler months and light enough to enjoy year-round.

Conclusion

Greek Chickpea Soup is a timeless, nourishing dish that proves simple ingredients can create incredible flavor. With its comforting texture, bright lemon finish, and wholesome nature, it is a recipe you will return to again and again for an easy, satisfying meal.

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