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–+ servings
Bowl of Greek chickpea soup for blog post featuring creamy chickpeas and fresh herbs.

Greek Chickpea Soup (Revithia)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (1 L) vegetable broth or chicken broth
  • ½ teaspoon salt or more to taste + black pepper
  • 1 small handful fresh dill or parsley - chopped

  • 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.
    Step 1 Cooking onions carrots and garlic in pot to start Mediterranean chickpea soup base.
  • 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.
    Step 2 Simmering chickpeas and broth in pot for creamy and hearty Greek chickpea soup.
  • 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.
    Step 3 Blending part of soup with tahini and lemon for smooth texture and rich flavor.
  • 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.
    Step 4 Stirring blended soup back into pot for creamy Greek chickpea soup consistency.
Substitutions
  • 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.
 
Tips
  • 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.
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