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Greek Chickpea soup in white bowl.
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5 from 16 votes

Greek Chickpea Soup (Vegan and Gluten-Free)

A simple and hearty Greek Chickpea Soup made with a variety of veggies and a lemony broth. It's light, yet comforting, healthy, vegan, and gluten-free!
Prep Time15 minutes
Cook Time27 minutes
0 minutes
Total Time45 minutes
Course: Soup
Cuisine: Greek
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 387kcal
Author: Alison Corey

Ingredients

  • 45 ounces chickpeas 3 (15 ounce cans) drained and rinsed
  • 1 yellow onion diced
  • 2 carrots peeled and diced
  • 3 celery stalks diced
  • 4 cups vegetable broth
  • 2 lemons juiced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon oregano
  • 2 bay leaves
  • 1 cup spinach leaves chopped

Instructions

  • Dice the onions, celery, and carrots. Add olive oil to a large pot over medium heat. Add the diced onions. Stir and sauté for 2-3 minutes or until the onions are translucent. Add the carrots and celery, and cook for an additional 3-5 minutes.
  • Add the salt, pepper, garlic powder, and onion powder. Stir to combine. Add the vegetable broth, chickpeas, oregano, and bay leaves Bring to a boil. Reduce the heat, cover, and allow to simmer for 30 minutes.
  • Remove the bay leaves.
  • Add the remaining can of chickpeas to a food processor and pulse a few times until a crumbly texture forms. Transfer to the soup pot. Stir to combine. Alternatively, you can add the remaining can of chickpeas to the soup pot, and use an immersion blender to partially blend the chickpeas. You want about ⅔ of the chickpeas whole and ⅓ of the chickpeas blended.
  • Add the chopped spinach and fresh lemon juice. Stir to combine. Remove from the heat, and allow the spinach to wilt before serving. Top with chopped parsley or fresh dill.

Video

Notes

Tips for Making Greek Chickpea Soup
  • If you don't have an immersion blender of a food processor, you can use a potato masher to crush some of the chickpeas.
  • If you like your vegetables crunchy, you can simmer the soup for a shorter amount of time. Carrots take a bit longer to soften in the soup.
  • Add the spinach at the last minute. If you add it too soon it will turn brown in color. The spinach wilts and cooks quickly. Add more spinach if you like.
  • Refrigerate: Allow the soup to cool and come to room temperature. Transfer to an airtight container. Store in the fridge for up to 5 days
  • Freeze: Once the soup cools to room temperature, transfer it to a freezer-safe and airtight container.
  • Reheat: If reheating from the fridge, transfer it to a pot, and heat over the stove on medium heat until warmed through. If reheating from frozen, transfer to the refrigerator to defrost overnight, then reheat on the stovetop until warmed through.

Nutrition

Calories: 387kcal | Carbohydrates: 68g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 857mg | Potassium: 803mg | Fiber: 18g | Sugar: 14g | Vitamin A: 4282IU | Vitamin C: 26mg | Calcium: 137mg | Iron: 7mg