Get ready to warm up with a bowl of Lemony Greek Chickpea Soup, a deliciously bright and cozy dish that’s as nourishing as it is satisfying! This Mediterranean-inspired soup combines tender chickpeas with fresh spinach, fragrant dill, and a generous squeeze of lemon juice, bringing a vibrant twist to traditional comfort food. Whether you’re looking for a hearty meal or something fresh and light, this soup has got you covered.

Why You’ll Love This Greek Chickpea Soup

Refreshing lemony flavor: The lemon juice adds a refreshing tang that pairs beautifully with chickpeas and herbs.
Wholesome and filling: Packed with plant-based protein from chickpeas and nutrient-rich spinach.
Easy to make: Simple, pantry-friendly ingredients and ready in under an hour.
Naturally vegan and gluten-free: Perfect for those with dietary restrictions but can be enjoyed by everyone.

Flavor Profile and Texture

This soup has a bright, earthy flavor with creamy undertones from partially blended chickpeas. The lemon adds a zesty twist that’s balanced by fresh dill and oregano, giving it that distinctive Mediterranean flair. The result is a hearty soup with a velvety texture that’s still chunky enough to be satisfying.

Ingredients for Lemony Greek Chickpea Soup

2 tbsp olive oil
1 medium onion, diced (about 1 cup or 240ml)
2 medium carrots, diced
2 cloves garlic, minced
4 cups (960ml) vegetable broth (or water)
2 (15 oz or 425g) cans chickpeas, drained and rinsed
1/2 tsp dried oregano
Salt and black pepper, to taste
1 cup fresh spinach, chopped
1/4 cup fresh dill, chopped (plus extra for garnish)
Juice of 1 large lemon (about 3 tbsp)
1 tbsp cornstarch (optional, to thicken)

Essential Tools

Large pot for cooking the soup
Knife and cutting board for chopping veggies
Immersion blender or regular blender for partial blending
Ladle for serving

Ingredient Substitutions and Additions

Chickpeas: Canned chickpeas make this easy, but you can also use cooked dried chickpeas for a homemade touch.
Spinach: Swap with other greens like kale or Swiss chard if you prefer.
Dill: Fresh dill brings authentic Greek flavor, but parsley or cilantro can be used in a pinch.
Cornstarch: Optional, but adds a slight thickness. You can also use a couple of tablespoons of flour or skip it for a lighter broth.

How to Make Lemony Greek Chickpea Soup

Step 1: Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the diced carrots and minced garlic, cooking for another 2-3 minutes until the garlic is fragrant.

Step 2: Add Broth and Chickpeas

Pour in the vegetable broth and add the chickpeas, oregano, salt, and black pepper. Bring to a boil, then reduce the heat to low. Let the soup simmer for 20-25 minutes, allowing the carrots to soften and the flavors to meld together.

Step 3: Blend for Creaminess

For a creamy texture, use an immersion blender to partially blend the soup, leaving some chickpeas whole for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 4: Add Spinach and Dill

Stir in the chopped spinach and fresh dill, cooking for another 2-3 minutes until the spinach wilts and the flavors are well combined.

Step 5: Add Lemon Juice and Thicken (Optional)

Stir in the lemon juice, which brings a lovely brightness to the soup. If you’d like a thicker consistency, dissolve the cornstarch in 2 tablespoons of water, add it to the soup, and simmer for another 2-3 minutes until slightly thickened.

Step 6: Serve

Ladle the soup into bowls and garnish with additional fresh dill and a lemon wedge for an extra pop of color and flavor. Serve with warm crusty bread or pita for dipping!

What to Serve with Greek Chickpea Soup

This soup is fantastic on its own, but pairing it with a few extras can make for an even more satisfying meal:

Crusty bread or pita: Perfect for dipping and soaking up the soup’s lemony broth.
Greek salad: A simple salad with cucumbers, tomatoes, olives, and feta pairs wonderfully with this soup.
Grilled veggies: Grilled eggplant, zucchini, or peppers add a smoky flavor contrast.

Tips for the Perfect Greek Chickpea Soup

Don’t overblend: Partially blending the soup gives it a creamy consistency while still leaving plenty of texture from whole chickpeas.
Use fresh lemon: Fresh lemon juice brightens the flavor in a way that bottled lemon juice can’t.
Season to taste: Chickpeas and vegetables can absorb salt, so taste as you go to ensure the soup is well-seasoned.

Storage and Reheating

Refrigerator: Store any leftovers in an airtight container for up to 3-4 days. The flavors actually deepen over time, making it a great meal prep option!
Freezer: This soup freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.

Frequently Asked Questions

Can I make this soup without blending?
Yes! If you prefer a brothier soup, feel free to skip the blending step. The soup will still be delicious and hearty.

What if I don’t have fresh dill?
While fresh dill adds authentic Greek flavor, you can substitute with 1 tsp of dried dill or use fresh parsley or cilantro.

Can I add other vegetables?
Absolutely. Celery, zucchini, or even potatoes would work well in this soup and add extra flavor and texture.

Wrapping Up: A Flavorful, Easy-to-Make Soup with a Mediterranean Twist

This Lemony Greek Chickpea Soup is a fantastic choice when you want something comforting yet light and refreshing. It’s a simple, nourishing meal that’s perfect for both lunch and dinner and has all the bright, herby flavors of a Mediterranean meal. Plus, it’s ready in under an hour—perfect for busy weeknights or meal prep!

More Delicious Soup Recipes to Try

Avgolemono (Greek Lemon Chicken Soup): A rich, creamy soup with rice, eggs, and lemon.
Mediterranean Lentil Soup: Packed with vegetables and spices, it’s hearty and flavorful.
Creamy Spinach and White Bean Soup: A comforting blend of greens and beans for a protein-rich meal.

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