Transport your taste buds to the sun-drenched shores of Greece with the invigorating flavors of Greek Chickpea Soup with Lemon. This delightful recipe harmoniously blends the heartiness of chickpeas with the citrusy brightness of lemon, creating a comforting and nutritious bowl that captures the essence of Mediterranean cuisine.

The culinary journey begins with a sauté of finely chopped onions, diced carrots, and celery in olive oil, infusing the pot with the foundational aromas of Greek cuisine. Aromatic minced garlic, ground cumin, dried oregano, and a bay leaf join the ensemble, building a fragrant backdrop for the star ingredient—chickpeas.

Whether you opt for the traditional method of soaking dried chickpeas overnight or embrace the convenience of canned chickpeas, these legumes take center stage, simmering in a flavorful broth until tender. The lemon infusion comes next, as the zest and juice of two lemons are added, imparting a zesty and uplifting quality to the soup.

Garnished with fresh parsley for a burst of color and optionally adorned with crumbled feta cheese for added richness, this Greek Chickpea Soup is ready to be savored. Whether enjoyed as a soul-warming lunch or a delightful appetizer, each spoonful encapsulates the Mediterranean spirit, offering a perfect balance of hearty chickpeas and the invigorating essence of lemon. Indulge in the flavors of Greece with this wholesome and vibrant soup, letting its comforting embrace transport you to the azure landscapes and culinary delights of the Mediterranean.

Greek Chickpea Soup With Lemon

This Greek chickpea soup with lemon is packed with vegetables and enhanced with Mediterranean flavours for a nutritious yet super tasty dinner. The perfect warming comfort food for a cold winter’s night, revithia soupa is naturally vegan and pairs well with some crusty bread.

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes


  • ½ cup olive oil + extra 2 tbsps, divided
  • 1 large red onion
  • 2 cloves garlic
  • 2 celery sticks
  • 1 carrot
  • 2 tbsps oregano
  • 1 sprig rosemary, needles only, minced
  • 1 bay leaf
  • 2 x 400 g (14 oz) chickpea cans (or 450 g / 1 lb dry chickpeas)
  • 750 ml (3 cups) vegetable stock
  • 2 lemons, juice of
  • Fresh parsley, optional


  1. Heat the olive oil in a large pot and fry the onion over medium heat for 1-2 minutes until it softens. Add the garlic and continue to cook for 30 seconds until fragrant.
  2. Add the carrot and celery to the pot together with the oregano, rosemary and bay leaf. Stir well and tip in the chickpeas and vegetable stock.
  3. Stir well and bring to a simmer. Lower the heat and cook for 25-30 minutes with a lid on.
  4. When the soup is done, turn off the heat. Add the extra two tablespoons of olive oil, lemon juice and chopped parsley if you want and stir well. Season to taste with salt and freshly ground black pepper and serve with crusty bread on its own.


If you think that the soup is too thick, add some more vegetable stock.

To thicken the soup, try to crush some of the chickpeas with a wooden spoon.

Yield: 4  Serving Size: 1

Amount Per Serving: Calories: 350Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 600mgCarbohydrates: 55gFiber: 13gSugar: 18gProtein: 13g

Nutritional information is an estimate provided by an online nutrition calculator.