Name: Lemon Chickpea Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 6 cups vegetable broth (or chicken broth); 2 (15 oz) cans chickpeas, drained and rinsed; 1 bay leaf; 1 tsp fresh thyme or 1/3 tsp dried thyme; Salt, to taste; Black pepper, to taste; Juice of 1–2 fresh lemons; 2 tbsp fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

This soup is both refreshing and comforting, thanks to the tangy lemon and hearty chickpeas. It’s simple to prepare, uses pantry staples, and is packed with plant-based protein and fiber. The lemony flavor adds a fresh twist that makes it a welcome change from heavier soups.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Carrots, diced
Celery, diced
Garlic, minced
Vegetable broth (or chicken broth)
Canned chickpeas, drained and rinsed
Bay leaf
Fresh thyme or dried thyme
Salt
Black pepper
Fresh lemon juice
Fresh parsley, chopped (for garnish)

Directions

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery; cook for 5–6 minutes until vegetables begin to soften.
Stir in garlic and cook for 1 minute until fragrant.
Add vegetable broth, chickpeas, bay leaf, thyme, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 15–20 minutes, allowing flavors to blend.
Remove bay leaf. For a creamier texture, mash a portion of the chickpeas in the pot with a spoon or blend a cup of the soup, then return it to the pot.
Stir in fresh lemon juice to taste.
Adjust seasoning if needed and garnish with parsley before serving.

Servings and timing

Serves 4–6 people.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Greek-Style: Add a beaten egg mixed with lemon juice (avgolemono style) for a creamy, tangy twist.
Spicy Kick: Add red pepper flakes or a pinch of cayenne pepper.
Herb Boost: Use dill or rosemary instead of thyme for a different flavor.
Extra Veggies: Add spinach, kale, or zucchini in the last few minutes of cooking.
Protein Upgrade: Stir in cooked shredded chicken for a heartier version.

Storage/Reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave until warmed through.
Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Add fresh lemon juice after reheating for the best flavor.

FAQs

Can I use dried chickpeas?

Yes, just cook them beforehand until tender before adding to the soup.

Can I use bottled lemon juice?

Fresh lemon juice is best, but bottled works in a pinch.

Is this soup vegan?

Yes, if you use vegetable broth.

Can I make it creamy?

Yes, blend part of the soup or stir in coconut milk for creaminess.

Can I add pasta or rice?

Yes, small pasta shapes or cooked rice make it more filling.

What if I don’t have fresh herbs?

Dried herbs work well—use about one-third the amount.

How can I make it thicker?

Mash more chickpeas or simmer longer to reduce the broth.

Does it taste very lemony?

You control the lemon flavor—start with less juice and add more to taste.

Can I use chicken broth?

Yes, it adds a richer flavor.

What should I serve with this soup?

Crusty bread, pita, or a simple green salad pair perfectly.

Conclusion

Lemon Chickpea Soup is a bright, flavorful, and nourishing dish that’s easy to make and endlessly versatile. With its light broth, tender chickpeas, and fresh lemony finish, it’s a recipe you’ll return to whenever you crave something both healthy and comforting.