This Greek chickpea soup is a warm, nourishing bowl packed with protein, fiber, and Mediterranean flavors that make healthy eating simple and satisfying.
For more Greek recipes, check out our Greek chickpea patties, Greek scrambled eggs, Greek spinach pie (spanakopita), and Greek spicy feta dip (tirokafteri).
Why you’ll love this family favorite recipe!
This Greek Chickpea Soup (Revithia) is one of those simple, wholesome meals that proves healthy food can be deeply satisfying 🥣. With tender chickpeas, lemon, and olive oil, it’s the kind of Mediterranean chickpea soup we love to make on cool days here in Umbria.
It’s naturally high in plant protein and fiber, which helps you feel full and energized without feeling heavy. The base of chickpeas, olive oil, and tahini makes it creamy without cream, perfect if you’re looking for a light yet comforting meal.
Louise and I often make a big pot on Sunday, and it keeps beautifully for easy lunches through the week. It’s part of the Mediterranean diet soup recipes we return to again and again — simple, nourishing, and full of flavor 🌿.
Serve it with a drizzle of olive oil, a squeeze of lemon, and a sprinkle of fresh dill for a taste of sunny Greece 🇬🇷.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Chickpeas: the heart of this healthy Greek soup recipe. You can use canned or cooked from dry — white beans or lentils work too for a twist.
- Olive oil: choose extra virgin for the best Mediterranean flavor. Substitute avocado oil or a touch of butter for a milder taste.
- Onion: adds sweetness and depth. Shallots or leeks make great alternatives for a gentler flavor.
- Carrots: bring natural sweetness and color. Try parsnips, sweet potatoes, or celery if that’s what you have.
- Garlic: essential for aroma and flavor. Garlic powder or roasted garlic are quick swaps.
- Red pepper flakes: for gentle heat. Skip them or use paprika for a milder heart healthy soup recipe that still has flavor.
- Tahini: makes it creamy without cream. You can replace it with good quality extra virgin olive oil, almond butter, cashew butter, or half-and-half.
- Lemon juice: brightens everything up — bottled juice works, but fresh is best. Add zest for extra zing.
- Vegetable broth: gives body and flavor. Substitute chicken broth or water with bouillon for convenience.
- Fresh herbs: dill or parsley add freshness. Dried herbs work too, or try basil for a high protein vegetarian soup with an Italian touch.
How to Make Greek Chickpea Soup
Step 1 – Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots, and cook for about 4 minutes until they start to soften and smell sweet. Stir in the grated garlic and a pinch of red pepper flakes, and cook for 1 more minute to release their aroma. This creates the flavorful foundation for this easy vegetarian soup.
Step 2 – Simmer the Chickpeas
Add the drained chickpeas, vegetable broth, salt, and black pepper. Bring everything to a gentle simmer and let it cook for about 15 minutes. The chickpeas will absorb the broth and seasonings, giving you a rich, satisfying base.
Step 3 – Make It Creamy
Scoop out about 2 cups of the soup (a mix of chickpeas and broth) and transfer to a blender or tall jar. Add lemon juice and tahini, then blend until smooth and velvety. No tahini? Substitute extra virgin olive oil, almond butter or a splash of half-and-half.
Step 4 – Finish and Serve
Turn the heat off, and stir the blended mixture back into the pot to make the soup creamy and thick. Taste and adjust with more salt or lemon juice if needed. Serve warm with a drizzle of olive oil, a sprinkle of lemon zest, and plenty of fresh dill or parsley.
Tips
- Adjust the lemon to taste: Greek soups often balance tangy and savory flavors. Add more lemon juice or zest for extra brightness.
- Don’t skip the olive oil: it gives your Mediterranean chickpea soup its signature richness and heart-healthy fats.
- Blend just enough: blending a portion of the soup makes it thick and creamy, while keeping some chickpeas whole adds texture.
- Add the tahini last: stirring it in off the heat keeps it smooth and prevents curdling.
- Use fresh herbs at the end: dill, parsley, or even a little mint lift the flavor and make the soup taste fresh.
- Make ahead: this heart healthy soup recipe gets even better the next day as the flavors deepen.
Frequently Asked Questions
Yes! Cook about 1½ cups of dried chickpeas until tender, then follow the recipe as written. It’s perfect for a wholesome high protein vegetarian soup.
Blend a portion of the soup with tahini or add a spoonful of low-fat Greek yogurt, Skyr, or half-and-half. It keeps the soup rich and smooth without adding heavy cream.
Absolutely. Let it cool completely, then store in airtight containers for up to 3 months. Reheat gently and stir well before serving.
This healthy Greek soup recipe goes beautifully with crusty whole-grain bread, a light salad, or roasted vegetables for a balanced meal.
More Easy Greek-Inspired Recipes
- Greek pasta salad
- Greek zucchini patties
- Mediterranean bean salad (Greek-inspired)
- Greek yogurt cabbage slaw
- Tzatziki
- Greek chickpea salad
- Greek lentil salad
- Greek orzo salad
If you tried this Greek chickpea soup (Revithia) recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Chickpea Soup (Revithia)
Video
Ingredients
- 3 cans chickpeas 15 oz / 400 g each can – drained and rinsed or 4.5 cups / 700 g cooked chickpeas
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 carrots cut into discs
- 3 cloves garlic grated
- ¼ teaspoon red pepper flakes or more to taste
- 2 tablespoons lemon juice or more to taste + grated zest for garnish
- 3 tablespoons tahini No tahini? Use 3 tablespoons of extra virgin olive oil, almond butter, cashew butter, or half-and-half instead.
- 4 cups vegetable broth or chicken broth
- ½ teaspoon salt or more to taste + black pepper
- 1 small handful fresh dill or parsley – chopped
Instructions
- Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 large onion (chopped) and 2 carrots (sliced) and cook for about 4 minutes, until softened.Stir in 3 cloves garlic (grated) and ¼ teaspoon red pepper flakes and cook for 1 more minute until fragrant.
- Simmer the chickpeas: Add 3 cans chickpeas (drained and rinsed), 4 cups vegetable broth, ½ teaspoon salt, and pepper. Bring to a gentle simmer and cook for 15 minutes so the flavors blend.
- Make it creamy: Scoop out about 2 cups of the soup (about half chickpeas and half broth) and transfer to a blender or tall jar.Add 2 tablespoons lemon juice and 3 tablespoons tahini for extra creaminess. Blend until creamy.No tahini? Use 3 tablespoons of extra virgin olive oil, almond butter, cashew butter, or half-and-half instead.
- Finish the soup: Turn off the heat and stir the blended mixture back into the pot. Add the lemon zest and taste for seasoning, adding more salt or lemon if needed. Serve with a drizzle of olive oil, black pepper, and 1 small handful fresh dill or another herb you like.
Notes
- Chickpeas → White beans or lentils for a twist on this healthy Greek soup recipe.
- Olive oil → Avocado oil or a touch of butter for a milder Mediterranean flavor.
- Onion → Shallots or leeks for a gentler, sweeter taste.
- Carrots → Parsnips, sweet potatoes, or celery for extra color and flavor.
- Garlic → Garlic powder or roasted garlic when you’re short on fresh cloves.
- Red pepper flakes → Paprika or black pepper for a milder heart healthy soup recipe.
- Tahini → Substitute extra virgin olive oil, almond butter, cashew butter, or half-and-half.
- Lemon juice → Bottled lemon juice in a pinch, or add zest for extra brightness.
- Vegetable broth → Chicken broth or water with bouillon powder — it’s light, convenient, and full of flavor.
- Fresh herbs → Dried dill, parsley, or basil for a high protein vegetarian soup with Italian flair.
- Adjust the lemon: Add more juice or zest for extra brightness and a perfect Greek-style balance.
- Use good olive oil: It gives your Mediterranean chickpea soup its rich flavor and healthy fats.
- Blend partially: Puree just enough soup for a creamy texture while keeping some chickpeas whole.
- Add tahini off the heat: This keeps it silky smooth and prevents curdling.
- Finish with herbs: Stir in dill, parsley, or mint at the end for fresh flavor.
- Make it ahead: This heart healthy soup recipe tastes even better the next day as flavors meld.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Really delicious, didn’t have fresh dill so added dried which isn’t the same so next time will definitely get some fresh, it needed it. Added more onion and garlic and celery but basically followed everything else. So easy and tasty!! Thanks guys for another stupendous recipe!
Fantastic, Julie! And yes, fresh dill really shines here 🙂 So glad it was an easy, stupendous win!
Thank you for taking the time to leave your feedback here. All the best,
Louise
This soup is so delicious! Made it many times. The only difference I do is add only two can of chickpeas. It quick and easy. Thank you!
Wonderful, Nancy!! I’m delighted that you made it several times, that’s terrific 🙂
Thank you for taking the time to comment here. All the best,
Louise
Yanett Urbina
Delicious soup!!! Easy to make as well! Thank you!
I’m really happy you tried it, Leslie! Thanks so much for sharing your feedback here.
Kindest, Louise
I made this and it’s fantastic 😍, tahini gives a nice twist. I am serving it tonight with some feta cheese sprinkled on top and some freshly made dinner rolls.
Thanks a lot !!!
That’s fantastic, Kovi – oh your serving suggestions sound so delicious!! Thanks for cooking along with us.
Kindest, Louise
I love what you do, your making it easy for me in my plant based journey and for making plant based diet interesting, i’m learning alot from you, Thankyou for these recipes. Much love from Kenya 🇰🇪 Africa.
Hi Marie, it’s our absolute pleasure, I am so happy that you are here cooking with us.
All the best from sunny Italy ☀️
I loved this! I had a dish of organic hummus already opened so I blended it in towards the end since I’m lazy.
Thx!
Oh that’s fantastic, Elle! Great idea for using leftover hummus 🙂 Thanks for sharing your tip!!
Kindest, Louise
Delicious and EASY! Since spicy doesn’t agree with some of my family members, I had to leave the red pepper flakes out. I ended up doubling the lemon juice and adding some dried dill in place of fresh. Will make this again!
Love those tweaks, Brita!!
Extra lemon and a little dried dill sound perfect. I’m really flad it worked for the whole family. All the best from both of us,
Louise
Delicious, creamy, hearty goodness that whipped up quickly on the Instant Pot. This one is going into heavy rotation!
Love hearing that you loved it, Nappie!
And I’m so glad the Instant Pot version was quick, creamy, and a keeper 😉 Thank you for leaving a comment here, we appreciate you.
Kindest, Louise
Very easy to make and very filling meal we also are Muslim and is halal did taste better 2 days later we ate with Nan. 😋