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Greek Lemony Chickpea Soup with Rice

I’m thrilled to share with you a recipe that’s bursting with flavor and comfort – Greek Lemony Chickpea Soup with Rice. I love this soup because it’s not just delicious but packed with protein and fiber; indeed, a vegan dream come true. 

garbanzo soup

The lemon gives this soup an incredible zesty edge, perfect for those of us who love lots of lemon in our soups. It’s a simple recipe, but the combination of fragrant oregano, fresh cilantro, and vegetable broth creates a deep flavor that’s just heavenly.

This soup is the kind of recipe you’ll love to make when you need something nourishing and satisfying without spending hours in the kitchen.

Whether you’re vegan or just looking to try something new and absolutely delicious, this Greek Lemony Chickpea Soup with Rice is sure to become a favorite in your recipe collection!

chick pea soup recipe
  • This soup recipe is an easy, one-pot meal that brings together the heartiness of chickpeas and the comfort of rice. Perfect for busy weekdays or a relaxing weekend.
  • Packed with protein-rich chickpeas and fiber-filled rice, it’s a hearty choice that will leave you feeling full and nourished.
  • The burst of lemon flavor from fresh juice and zest gives this soup a unique and refreshing taste.
  • If you have leftover rice or veggies, toss them in! This soup is a great way to use up what you have on hand.
  • Made with vegetable stock, this recipe is perfect for anyone following a plant-based diet.

Serves: 5-6 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes

garbanzo bean recipes soup
  • 1 ¾ cup/300g cooked chickpeas
  • 1 ½ cup/260g cooked white rice (medium grain) *optional
  • 1 small/135g yellow onion, diced
  • 2 small/125g carrots (1 large), peeled and diced
  • 1 rib/115g celery, diced
  • 3 cloves/15g garlic, minced
  • 1 tsp/1g dried oregano
  • 2 tbsp/30ml olive oil
  • 4 cups/950ml vegetable broth
  • 2-3 tbsp/30-45ml lemon juice
  • ½ – 1 tsp/3-6g salt
  • ½ tsp/1g ground black pepper
  • 1 medium/185g zucchini, thinly sliced
  • ½ cup/8g loosely packed cilantro leaves, washed, dried, and chopped

chick pea and kale soup

1. Peel and dice onion and carrot. Mince garlic. Dice celery (including leaves if applicable).

2. Heat olive oil in a large pot over medium. Add the diced onion and cook, stirring regularly, until translucent, 3-5 minutes.

3. Add the carrot, celery, garlic, and oregano. Cook for 5 minutes, stirring regularly, until vegetables are starting to soften.

4. Add in the chickpeas and broth. Stir well to scrape up any browned bits on the bottom of the pot and cook at a simmer for 10 minutes.

chick pea and kale soup

5. Wash, dry, and chop the cilantro leaves. Slice the zucchini in 4 lengthwise. Cut ¼”/6mm thick quarter-circles.

6. To the soup, add the rice, ½ tsp/3g salt, pepper, and 2 tbsp/30ml lemon juice. Cook for a further 5 minutes until the rice is plump.

7. Add the zucchini and cilantro and cook for 3-5 minutes until the zucchini is tender.

8. Taste and adjust lemon juice and salt as needed.

Note:

  • Best the same day. If planning to reheat, undercook the zucchini slightly. Rice will continue to absorb broth as it sits, so the soup will become thicker on subsequent days.
chickpea veggie soup

🥣 Spinach or kale – Want to add more greens? A handful of spinach or kale will wilt beautifully into the soup, adding more color and nutrition.

🥣 Lentils – To up the protein, consider adding lentils. Two tablespoons of cooked lentils can add a lovely texture.

🥣 Rosemary or thyme – Rosemary or thyme can also replace oregano for a different herbal note.

🥣 Brown rice or orzo – Feel free to sub in brown rice or orzo for a different grain texture. Just adjust the cooking time accordingly.

🥣 Lemon peel – For extra zesty flavor, include lemon peel along with the juice. Make sure to use the juice of fresh lemons for the best flavor.

🥣 Cayenne or red pepper flakes – Like it spicy? A pinch of cayenne or red pepper flakes will bring a warm kick.

🥣 Coconut milk – For a creamier texture, add a ladle of coconut milk towards the end and heat to low to prevent curdling.

chickpea kale soup
  • Cool Before Storing: Allow the soup to cool to room temperature before storing. This prevents condensation inside the container which can make the soup soggy.
  • Refrigeration: Transfer the cooled soup to an airtight container and store it in the refrigerator. Properly stored, the soup will last for 3-4 days.
  • Freezing for Longer Shelf Life: This soup freezes beautifully. Pour the cooled soup into freezer-safe bags or containers. Remember to leave a little space at the top as the soup will expand when frozen. It can be stored in the freezer for up to 2-3 months.
  • Thawing and Reheating: To thaw the soup, transfer it from the freezer to the refrigerator and let it thaw overnight. To reheat, pour the soup into a pot and warm it over medium heat, stirring occasionally. If the soup is too thick after thawing, you might need to add a little water or broth to adjust its consistency.
  • Microwave Reheating: If you’re in a hurry, you can also reheat the soup in the microwave. Place it in a microwave-safe bowl and heat it on high for 2-3 minutes, stirring every minute to ensure even warming.
  • Avoid Repeated Reheating: Try to only reheat the amount of soup you plan to consume at one time. Repeated reheating can affect the soup’s texture and flavor.
  • Rice Consideration: If you’ve added rice to the soup, be aware that it will continue to absorb liquid. When reheating, you might find the soup has thickened more than expected, so you might need to add some additional liquid.

If you’re looking for more delicious and comforting vegan soup recipes, you’re in luck! Here’s a curated list of some fantastic vegan soup options: 

my profile
chickpea soup

1. CAN I USE A DIFFERENT TYPE OF BEAN INSTEAD OF CHICKPEAS IN THIS SOUP?

Yes, you can substitute chickpeas with white bean soup varieties like cannellini or navy beans. They will also provide a creamy texture and are packed with protein.

2. WHAT CAN I SERVE WITH THIS GREEK LEMONY CHICKPEA SOUP?

This soup pairs wonderfully with a slice of crusty bread. It’s perfect for soaking up the delicious lemony broth.

3. CAN I ADD MORE VEGETABLES TO THE SOUP?

Absolutely! Feel free to add the carrot and celery at the beginning, and you can also include vegetables like cauliflower and broccoli. Just continue to cook until all the veggies are tender.

4. CAN I MAKE THIS SOUP IN ADVANCE?

Yes, this soup can be made in advance. It’s a recipe you’ll like to make if you’re into prepping lots of soups for the week. Just reheat on low heat before serving.

5. I HAVE DIETARY RESTRICTIONS. ANY SUGGESTIONS FOR SUBSTITUTIONS?

For a gluten-free version, ensure your vegetable broth is gluten-free. For a low-sodium diet, reduce the amount of added salt and use a low-sodium broth.

6. CAN I MAKE THIS SOUP IN A SLOW COOKER?

Yes, this soup can be made in a slow cooker. Add all the ingredients except for the cilantro and zucchini, and cook on low heat for 4-6 hours. Add the zucchini and cilantro about 30 minutes before serving.

garbanzo soup

Greek Chickpea Soup with Rice

This Greek Lemony Chickpea Soup with Rice is perfect if you're up for trying something new and super tasty. It's a vegan recipe that's really easy to make, and it's filled with all these amazing flavors.
5 from 2 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 people
Calories: 242kcal
Author: SHU-CHUN

Ingredients

  • cup cooked chickpeas 1 can
  • cup cooked white rice medium grain
  • 1 small yellow onion diced
  • 2 small carrots peeled and diced
  • 1 rib celery diced
  • 3 clove garlic minced
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 4 cup vegetable broth
  • 2 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 medium zucchini thinly sliced
  • ½ cup cilantro leaves, wash, dried, and chopped

Instructions

  • 1. Peel and dice onion and carrot. Mince garlic. Dice celery (including leaves if applicable).
  • 2. Heat olive oil in a large pot over medium. Add the diced onion and cook, stirring regularly, until translucent, 3-5 minutes.
  • 3. Add the carrot, celery, garlic, and oregano. Cook for 5 minutes, stirring regularly, until vegetables are starting to soften.
  • 4. Add in the chickpeas and broth. Stir well to scrape up any browned bits on the bottom of the pot and cook at a simmer for 10 minutes.
  • 5. Wash, dry and chop the cilantro leaves. Slice the zucchini in 4 lengthwise. Cut ¼”/6mm thick quarter-circles.
  • 6. To the soup, add the rice, ½ tsp/3g salt, pepper, and 2 tbsp/30ml lemon juice. Cook for a further 5 minutes until the rice is plump.
  • 7. Add the zucchini and cilantro and cook for 3-5 minutes until the zucchini is tender. 
  • 8. Taste and adjust lemon juice and salt as needed.

Notes

*Best the same day. If planning to reheat, undercook the zucchini slightly. Rice will continue to absorb broth as it sits, so the soup will become thicker on subsequent days.

Nutrition

Calories: 242kcal | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1014mg | Potassium: 419mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3988IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 2mg | Net Carbohydrates: 31g

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