• 1 1/2 cups dried chickpeas, soaked overnight and drained (or use canned chickpeas, drained and rinsed)
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1-2 carrots, diced
  • 2 celery stalks, diced
  • 6 cups vegetable broth or water
  • 1 bay leaf
  • 2-3 sprigs of fresh thyme (or 1 teaspoon dried thyme)
  • Salt and pepper to taste
  • Juice of 1-2 lemons (adjust to taste)
  • Chopped fresh parsley for garnish


  1. If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse the chickpeas before using. If using canned chickpeas, drain and rinse them thoroughly.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  3. Add the minced garlic, diced carrots, and celery to the pot. Cook for a few minutes until the vegetables begin to soften.
  4. Add the soaked (or canned) chickpeas to the pot. Stir everything together.
  5. Pour in the vegetable broth or water, enough to cover the chickpeas and vegetables. Add the bay leaf and fresh thyme.
  6. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 1 to 1 1/2 hours, or until the chickpeas are tender. If using canned chickpeas, simmer for about 30 minutes to let the flavors meld together.
  7. Season the soup with salt and pepper to taste. Adjust the seasoning if needed.
  8. Remove the pot from heat and stir in the lemon juice. Start with the juice of 1 lemon and adjust to your taste preference for a more pronounced lemon flavor.
  9. Serve the Greek Chickpea Soup hot, garnished with chopped fresh parsley. Optionally, drizzle a bit of extra virgin olive oil over each serving.
  • Calories: Around 250-300 calories
  • Total Fat: Approximately 10-15g
  • Saturated Fat: Around 1-2g
  • Carbohydrates: Approximately 35-40g
  • Dietary Fiber: Around 8-10g
  • Sugars: Approximately 6-8g
  • Protein: Around 10-12g