Greek Chickpea Soup Recipe (Revithosoupa) – Quick, Cozy & Budget-Friendly!

Greek Chickpea Soup is your go-to weeknight dinner when you want something cozy, comforting, and satisfying without babysitting the stove. This humble Mediterranean beauty brings together pantry staples — canned chickpeas, broth, and veggies — into a lemony, herb-laced bowl of goodness. Plus, it’s a solid win for meatless Mondays or when your fridge looks like tumbleweeds just rolled through. Whether you’re feeding picky eaters or simply need a break from heavy meals, this soup has your back. And yes, the keyword Greek Chickpea Soup deserves a place in your regular rotation.

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What is Greek Chickpea Soup?

Greek Chickpea Soup, or Revithosoupa (don’t worry, we’re not quizzing you on pronunciation), is a traditional Greek dish made with chickpeas, olive oil, lemon, and herbs. It’s the kind of food Greek yiayias (grandmas) make when you’re feeling under the weather or need a little soul-soothing. Simmered with aromatics like onion, garlic, and celery, and finished with a squeeze of lemon, it’s the kind of simple meal that feels way fancier than it is. Think of it as the Greek cousin to chicken noodle soup — minus the chicken, but loaded with flavor.

Reasons to Try Greek Chickpea Soup

There are about a dozen reasons to make this soup, but let’s keep it short and sweet — like your weeknight cooking time. First, Greek Chickpea Soup is budget-friendly (chickpeas are like $1 a can!). It’s also naturally vegetarian, super filling, and secretly healthy. The combo of olive oil and lemon? Chef’s kiss. Oh, and if you’ve got picky eaters, this one’s mild and mellow enough to sneak past their flavor radar. Bonus: it reheats like a champ, making it perfect for lunches or lazy leftovers.

Ingredients Needed to Make Greek Chickpea Soup

Making a flavorful Greek Chickpea Soup starts with a handful of pantry staples and a few fresh ingredients — nothing fancy, just real food that comes together beautifully. This isn’t one of those recipes where you need to track down obscure spices or specialty store finds. In fact, most of what you need might already be in your kitchen.

Let’s break it down ingredient by ingredient, so you know exactly what to grab — and why each one matters in building the flavors of this cozy Mediterranean soup.

• Extra virgin olive oil (¼ cup)
  This is non-negotiable. In true Greek fashion, olive oil isn’t just for sautéing — it’s a core ingredient. The richness of the oil gives the soup that velvety mouthfeel and authentic Mediterranean flavor. If you can, go for a high-quality Greek or cold-pressed olive oil. Trust me, it makes a difference.
• 1 small yellow onion, finely diced
  This is your flavor base. The onion adds natural sweetness and depth as it softens and blends into the broth. Dice it small so it practically melts into the soup, creating a silky texture.
• 4 cloves of garlic, minced
  You want this soup to be aromatic and comforting, and garlic brings that bold, warm flavor. Sautéing it with the onion in olive oil helps mellow its bite and build a solid foundation.
• 1 medium carrot, peeled and chopped finely
  Carrots bring just a hint of sweetness to balance out the lemon and chickpeas. They also add a lovely pop of color and soft texture after simmering.
• 1 celery stick, thinly sliced
  Celery rounds out the veggie base and adds a light herbal flavor that plays well with the oregano and bay leaf. It’s subtle but important.
• Canned chickpeas (2½ cups, or 400g drained)
  These are the heart of the soup. Canned chickpeas save time, and they’re creamy, nutty, and full of plant-based protein. Make sure to drain and rinse them well to remove any tinny taste. If you love soups with legumes, check out our hearty Easy White Bean Soup Recipe for another quick, nourishing option.
• Dried oregano (1 teaspoon)
  Oregano is a staple in Greek cooking. It adds a woody, slightly peppery note that complements the lemon beautifully. A little goes a long way, so measure it out instead of free-pouring (we’ve all been there).
• Vegetable broth (3 cups)
  Use a good-quality vegetable broth — homemade or low-sodium store-bought — as it sets the tone for the whole soup. It brings everything together and lets the chickpeas and herbs shine.
• Bay leaf (1 whole)
  Just one bay leaf adds an earthy background note that enhances all the other flavors. Remember to remove it before serving — no one wants to bite into that surprise.
• Juice of ½ a lemon
  This is the magic finishing touch. It adds brightness and that unmistakable Greek twist. Lemon cuts through the richness of the chickpeas and olive oil and brings the whole dish to life.
• Fresh parsley (a handful, chopped)
  Sprinkle this over the finished soup for color, freshness, and a little herbal lift. It’s optional, but highly recommended — not just for looks, but for taste too.
• Sea salt and black pepper, to taste
  Seasoning is personal, so taste before serving and adjust as needed. A pinch of sea salt and a dash of black pepper bring balance and round out the flavor.

Instructions to Make Greek Chickpea Soup

Making Greek Chickpea Soup at home is way easier than you’d think. The key is building flavor in layers — and giving each step a little love. You don’t need fancy equipment or hours of simmering. Just a good pot, some everyday ingredients, and about 30 minutes.

Here’s your step-by-step guide to cooking this comforting Mediterranean classic from scratch:

Step 1: Prep your veggies like a Greek pro

Before anything hits the pot, take 5–10 minutes to prep your base. Finely dice the onion, mince your garlic cloves, peel and chop the carrot, and thinly slice the celery. The smaller you chop, the more evenly everything cooks — and it helps create a smooth, balanced texture in the final soup.

Pro Tip: This is a great time to put on your favorite podcast or scroll through more easy soup recipes while you chop.

Step 2: Sauté your aromatics in olive oil

Grab a medium-sized stockpot and place it over medium heat. Add in ¼ cup of extra virgin olive oil — don’t skimp here, it’s a signature part of Greek cooking.

Once the oil is warm (not smoking), toss in your chopped onion, garlic, carrot, and celery. Stir often for about 4 minutes until the onion becomes translucent and the mixture smells like you’re cooking something special — because you are.

Quick tip: Stir frequently so nothing sticks. The garlic can burn quickly if left unattended.

Step 3: Add in chickpeas and seasonings

Now it’s time for the stars of the show — the chickpeas! Add 2½ cups of drained and rinsed canned chickpeas into the pot. Give them a gentle stir to coat them in the olive oil and softened vegetables.

Then sprinkle in 1 teaspoon of dried oregano, a pinch of sea salt, and a dash of black pepper. These seasonings bring out that unmistakable Greek flavor that makes this soup stand out.

Related Recipe You’ll Love: If you’re into plant-based comfort meals, check out our Vegan Pumpkin Wild Rice Soup next!

Step 4: Pour in the broth and add your bay leaf

Slowly pour in 3 cups of vegetable broth, stirring as you go. Drop in 1 bay leaf, which adds a layer of depth and aroma while the soup simmers.

Turn the heat up to high and bring everything to a gentle boil. You’ll start to see the soup come together — the broth will turn slightly golden and smell absolutely amazing.

Step 5: Simmer with the lid on (aka your hands-free time)

Once it’s bubbling, place a lid on the pot, reduce the heat to low-medium, and let the soup simmer for 10 minutes.

This is when the flavors start to marry. The chickpeas soak up the herby broth, the vegetables soften perfectly, and the bay leaf does its behind-the-scenes magic.

While it simmers, feel free to prep a quick side like toasted pita, or sneak in a peek at our Mediterranean Chicken Soup if you’re craving something with a little more protein for another night.

Step 6: Brighten it up with fresh lemon juice

After 10 minutes, remove the lid and take out the bay leaf (trust me, no one wants to bite into that). Turn off the heat and squeeze in the juice of ½ a lemon right into the pot.

This final splash of citrus transforms the soup — lifting all the flavors and giving it that signature zesty finish that Greek Chickpea Soup is famous for.

Step 7: Serve with parsley and all the cozy vibes

Give the soup a final stir and ladle it into shallow bowls. Sprinkle with chopped fresh parsley for a pop of color and freshness.

Serve with a slice of crusty bread, warm pita, or even a side of Greek salad if you’re feelin’ fancy. And don’t forget — this soup only gets better the next day.

What to Serve with Greek Chickpea Soup

This soup is a full meal on its own, but if you’re in the mood for extras, warm pita bread or crusty sourdough is a no-brainer. Add a little feta on the side if you’re feelin’ fancy, or serve it alongside a cucumber salad for a full Greek-inspired spread. Want something a little heartier? Try pairing it with this Cheesy Mozzarella Chicken Bake if you’re feeding meat-eaters too.

Key Tips for Making Greek Chickpea Soup

• Use good olive oil. It’s the soul of this soup.
• Fresh lemon juice only. Bottled won’t cut it.
• Don’t skip the simmer. Ten minutes really lets the flavors blend.
• Chop your veggies small. No one wants a celery chunk surprise.
• Taste before serving. A pinch more salt or lemon can change everything.

Storage and Reheating Tips for Greek Chickpea Soup

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave — just add a splash of water or broth if it thickens too much. It also freezes well for up to 2 months, making it a great meal-prep option. Just don’t freeze it with the lemon juice added — stir that in after reheating for the best flavor punch.

FAQs

Can I use dried chickpeas instead of canned?
Absolutely. Just soak them overnight and cook them until tender before using.

Is this soup vegan?
Yes, 100%! No animal products here.

Can I add spinach or kale?
Sure can. Toss it in during the last 2–3 minutes of cooking.

What if I don’t have lemon?
A splash of red wine vinegar works in a pinch, but lemon really brings it home.

Can I make this in a slow cooker?
Yep! Sauté your veggies first, then toss everything into the slow cooker and cook on low for 4–5 hours.

Final Thoughts

Greek Chickpea Soup is comfort food that doesn’t try too hard. It’s easy, affordable, and nourishing in the “hug-in-a-bowl” kind of way. Whether you’re new to Mediterranean cooking or just tired of chicken again, this soup deserves a spot in your weeknight rotation. Keep a few cans of chickpeas in your pantry, and you’re always halfway to dinner.

For more soup ideas that keep things cozy and meat-free, check out our Roasted Acorn Squash Soup or this Easy White Bean Soup Recipe.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

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