Name: Lemony Greek Chickpea Soup: A Refreshing Summermediterranean-Inspired Meal Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 cups cooked chickpeas (or 1 can, drained and rinsed); 2 tablespoons extra virgin olive oil; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 1 bell pepper, diced; 3–4 garlic cloves, minced; 4 cups low-sodium vegetable broth; 1 teaspoon smoked paprika; Salt and pepper, to taste; Juice and zest of 1–2 lemons (adjust to taste); 2 tablespoons fresh parsley, chopped; Spinach or kale; Small pasta or grains (e.g., rice, quinoa); Vegan yogurt for creaminess

Introduction

Bright, tangy, and packed with protein, this Lemony Greek Chickpea Soup is a refreshing Mediterranean-inspired dish perfect for summer lunches or light dinners. With tender chickpeas, fresh vegetables, and a zing of lemon, it’s healthy, vegan-friendly, and full of flavor. Make it your go-to soup for meal prep or cozy family dinners!

A white bowl filled with a creamy soup showing several layers: the base layer is thick and yellowish, studded with pale chickpeas and small potatoes. On top rests bright orange carrot slices and some lemon wedges positioned on the edge. Green herbs and dill are sprinkled generously across the surface, adding fresh color. A silver spoon with a rustic wooden handle lies beside the bowl. The bowl sits on a white marbled surface with a slight cloth napkin underneath and blurred elements in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chickpeas (or 1 can, drained and rinsed)

2 tablespoons extra virgin olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

1 bell pepper, diced

3–4 garlic cloves, minced

4 cups low-sodium vegetable broth

1 teaspoon smoked paprika

Salt and pepper, to taste

Juice and zest of 1–2 lemons (adjust to taste)

2 tablespoons fresh parsley, chopped

Optional: spinach or kale, small pasta or grains, vegan yogurt for creaminess

Instructions

Step 1: Dice all vegetables and mince the garlic. If using dried chickpeas, soak them overnight and cook until tender before starting the soup.

Step 2: In a large pot, heat the olive oil over medium heat. Add the diced onions, garlic, carrots, celery, and bell pepper. Cook for 5–7 minutes until the vegetables are softened and fragrant.

Step 3: Stir in the cooked chickpeas and pour in the vegetable broth. Bring the mixture to a gentle simmer.

Step 4: Season the soup with smoked paprika, salt, and pepper. Let it simmer for 15–20 minutes to allow the flavors to meld.

Step 5: Remove the pot from heat. Stir in the lemon juice, lemon zest, and chopped parsley. Taste the soup and adjust seasoning as needed.

Step 6: For a creamier texture, blend a portion of the soup and stir it back in or add a spoonful of vegan yogurt. This step is optional.

Step 7: Serve the soup garnished with extra fresh herbs, a drizzle of olive oil, or croutons. Pair with crusty bread or a light salad for a complete meal.

Tips & Variations

Taste as you go and adjust salt, pepper, and lemon juice gradually for the best balanced flavor.

Stir in spinach or kale during the last 2–3 minutes of cooking to keep the greens vibrant and retain nutrients.

For a heartier soup, add cooked rice, quinoa, small pasta, or even shredded chicken or turkey sausage.

Blend part of the soup before serving to add creaminess without losing the texture of the chickpeas.

FAQs

Can I use dried chickpeas instead of canned?

Yes, just soak dried chickpeas overnight and cook them until tender before using in the recipe. This adds time but can enhance flavor and texture.

Is this soup suitable for vegans?

Absolutely. The recipe is vegan-friendly, and you can add vegan yogurt for creaminess if desired. Just be sure to use vegetable broth to keep it fully plant-based.