There’s something special about a warm bowl of soup that feels both nourishing and satisfying — and this Greek Chickpea Soup, known as Revithia, is exactly that. It’s a creamy, lemony, and hearty soup made with simple Mediterranean ingredients that bring comfort to any cool day.
Packed with protein-rich chickpeas, heart-healthy olive oil, and fresh herbs, this soup proves that healthy eating doesn’t have to be complicated. It’s wholesome, flavorful, and perfect for both weeknight dinners and cozy weekend lunches.
🥣 Why You’ll Love This Recipe
- Wholesome and Filling: Packed with plant-based protein and fiber to keep you full and energized.
- Creamy Without Cream: Tahini gives the soup a velvety texture without any dairy.
- Bright and Fresh: Lemon and dill add a sunny Mediterranean touch.
- Budget-Friendly: Made with pantry staples like canned chickpeas, onion, garlic, and olive oil.
- Perfect for Meal Prep: The flavor deepens beautifully after a day in the fridge.
This soup brings the warmth of Greek home cooking to your table — simple ingredients, balanced flavors, and that unmistakable Mediterranean magic.
🫛 Ingredients You’ll Need
(Full ingredient list with measurements below in the recipe card.)
- Chickpeas: The star of this dish. Use canned for convenience or cooked dried chickpeas for even more flavor.
- Olive Oil: Extra virgin gives the best Mediterranean flavor and silky texture.
- Onion & Carrots: Create a sweet, aromatic base for the soup.
- Garlic: Adds depth and warmth.
- Red Pepper Flakes: Optional, but they give a gentle kick of heat.
- Tahini: Makes the soup creamy and rich — no dairy needed.
- Lemon Juice & Zest: Add that signature Greek brightness.
- Vegetable Broth: The savory foundation that ties everything together.
- Fresh Dill or Parsley: For a burst of color and freshness just before serving.
👩🍳 How to Make Greek Chickpea Soup
Step 1 – Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add chopped onion and sliced carrots and sauté for about 4 minutes, until soft and fragrant. Stir in grated garlic and a pinch of red pepper flakes, cooking for another minute to release their aroma.
Step 2 – Simmer the Chickpeas
Add drained chickpeas, vegetable broth, salt, and pepper. Bring to a gentle simmer and cook for about 15 minutes, letting the chickpeas soak up all the delicious flavor.
Step 3 – Make It Creamy
Scoop out about 2 cups of the soup (including chickpeas and broth) and blend it with lemon juice and tahini until smooth and creamy. This gives the soup a rich, velvety texture without adding cream.
Step 4 – Combine and Serve
Return the blended mixture to the pot and stir to combine. Taste and adjust seasoning — add more salt, pepper, or lemon juice as needed. Serve warm with a drizzle of olive oil, a sprinkle of lemon zest, and plenty of fresh dill or parsley.
💡 Recipe Tips & Variations
- Balance the flavors: Add more lemon juice or zest for extra brightness.
- Don’t skip the olive oil: It adds body and classic Mediterranean richness.
- Blend partially: Blending part of the soup keeps it thick and creamy while leaving texture from the whole chickpeas.
- Add tahini off the heat: This prevents curdling and keeps the texture smooth.
- Make ahead: The soup tastes even better the next day as the flavors deepen.
Variations:
- Swap chickpeas for white beans or lentils.
- Use shallots or leeks instead of onions for a milder flavor.
- Replace tahini with almond butter, cashew butter, or a splash of half-and-half.
- Add a handful of spinach or kale for an extra boost of greens.
❓ Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Absolutely! Use about 1½ cups of dried chickpeas, cooked until tender. Then follow the recipe as written.
Can I freeze this soup?
Yes — it freezes beautifully. Store it in airtight containers for up to 3 months, and reheat gently before serving.
What should I serve with Greek chickpea soup?
Serve with crusty bread, warm pita, or a fresh Greek salad for a complete Mediterranean meal.
🍋 Serving Suggestions
Top each bowl with:
- A drizzle of olive oil
- Freshly squeezed lemon juice
- A sprinkle of chopped dill or parsley
Add a side of warm pita bread, feta cheese, or roasted vegetables for an authentic Greek-inspired spread.
📖 Greek Chickpea Soup (Revithia) Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Greek
Course: Main Dish
Ingredients:
- 3 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, grated
- ¼ tsp red pepper flakes (optional)
- 2 tbsp lemon juice (plus zest for garnish)
- 3 tbsp tahini (or olive oil, almond butter, cashew butter, or half-and-half)
- 4 cups vegetable broth
- ½ tsp salt (or to taste)
- Black pepper to taste
- Fresh dill or parsley for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add onion and carrots; cook 4 minutes.
- Stir in garlic and red pepper flakes; cook 1 more minute until fragrant.
- Add chickpeas, broth, salt, and pepper. Bring to a simmer and cook 15 minutes.
- Blend 2 cups of the soup with tahini and lemon juice until smooth.
- Return to the pot, stir well, and adjust seasoning.
- Garnish with lemon zest, olive oil, and fresh herbs. Serve warm.
💛 Final Thoughts
This Greek Chickpea Soup is the perfect balance of comfort and freshness — creamy, lemony, and deeply nourishing. It’s one of those dishes that feels like a hug in a bowl, made with love and a handful of wholesome ingredients.