This Easy Greek Chickpea Soup (Revithia) is bright, creamy, and comforting — a one-pot Mediterranean meal you can make in under 30 minutes.
For more easy Greek recipes, check out our Spanakorizo (spinach and rice), chicken souvlaki (oven-baked), Greek chickpea fritters, and Greek shrimp orzo.
Simple Ingredients, Big Mediterranean Flavor
This Easy Greek Chickpea Soup is pure comfort in a bowl. 🍋 It’s bright, creamy, and full of Mediterranean flavor, made in just one pot and under 30 minutes — ideal for busy weeknights.
Louise and I make this often in our kitchen in Todi when we want something simple yet nourishing, the kind of meal that feels good to eat and even better to share. The chickpeas and tahini make it naturally protein-rich and fiber-filled, a wholesome part of any Mediterranean-style eating pattern.
It’s our cozy take on Revithia, the classic Greek chickpea soup recipe — but streamlined for your home kitchen.
One pot. Few ingredients. Big flavor. 🫛 This is the kind of easy Greek soup you’ll come back to again and again. 🌿
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Chickpeas: The star of this Mediterranean chickpea soup. Use canned for convenience or cook your own for extra texture. White beans or lentils work too for variety.
- Onion: Adds sweetness and depth. Try shallots or leeks for a milder flavor.
- Carrots: Bring color and natural sweetness. Substitute parsnips, zucchini, or diced sweet potato for a twist.
- Garlic: Grated fresh garlic gives that classic Greek flavor. Garlic powder works in a pinch.
- Red Pepper Flakes: Add a touch of heat. Use a pinch of smoked paprika or chili flakes for a warm kick.
- Lemon Juice: Brightens everything up. Use fresh lemon or substitute a splash of apple cider vinegar.
- Tahini: Makes the soup creamy and satisfying. If you don’t have tahini, use the same amount of extra virgin olive oil, almond butter, cashew butter, or half-and-half instead.
- Vegetable Broth: Keeps this one pot chickpea soup light and nourishing. Chicken broth adds a richer flavor.
- Fresh Dill or Parsley: Adds freshness and color. Swap for cilantro, chives, or even baby spinach.
How to Make Greek Chickpea Soup
Build the Flavor Base
Heat extra virgin olive oil in a large pot over medium heat. Add the onion and carrots and cook for about 4 minutes, until they start to soften and smell sweet.
Stir in the garlic and red pepper flakes and cook for 1 more minute until fragrant. This is where the flavor starts to build.
Simmer the Chickpeas
Add the chickpeas, broth, salt, and pepper. Bring to a gentle simmer and cook for about 15 minutes, letting everything blend together into a cozy, healthy Mediterranean soup.
Make It Creamy
Scoop out about 2 cups of the soup — half chickpeas and half broth — and transfer to a blender or tall jar.
Add lemon juice and tahini, then blend until smooth and creamy.
No tahini? Use the same amount of olive oil, almond butter, cashew butter, or half-and-half instead.
Finish and Serve
Turn off the heat and stir the blended mixture back into the pot. Add lemon zest, taste, and adjust seasoning with more salt or lemon if needed.
Serve warm with a drizzle of olive oil, cracked black pepper, and a sprinkle of fresh herbs like dill or parsley.
Enjoy this quick weeknight soup that’s creamy, comforting, and full of Mediterranean flavor.
Tips
- Sauté slowly: Give the onion and carrot time to soften — this builds rich flavor for this Greek comfort food recipe.
- Use good olive oil: A drizzle of quality extra virgin olive oil adds a smooth, peppery finish that elevates every bite.
- Broth shortcut: We usually use bouillon powder dissolved in water instead of store-bought vegetable or chicken broth. It keeps groceries lighter and a small tub lasts for weeks.
- Blend just enough: Puree part of the soup for creaminess but leave most chickpeas whole for texture.
- Balance the lemon: Start with a little lemon juice, then add more to taste. It should brighten, not overpower.
- Make it your own: Stir in spinach, kale, or cooked grains for a heartier high protein vegetarian soup.
- Tahini swaps: No tahini? Olive oil, almond butter, or half-and-half also work beautifully in this tahini soup recipe.
- Finish fresh: Add herbs like dill or parsley right before serving for color and freshness.
Frequently Asked Questions
Yes! You’ll need about 1½ cups dried chickpeas, soaked overnight first, then cooked in boiling water until tender. It adds time but gives great texture and flavor.
Blend a bit more of the soup or add an extra spoon of tahini for extra creaminess. That’s what makes this lemon chickpea soup so satisfying without using cream.
Absolutely. Let it cool completely, then freeze in portions for up to 3 months. It reheats beautifully.
We love it with warm pita, crusty bread, or a simple green salad for a full easy Greek soup meal.
Yes — it keeps well for 3–4 days in the fridge and tastes even better the next day as the flavors deepen.
More Easy Soup Recipes
- Mediterranean lentil soup
- Healthy black bean soup
- Curry lentil soup
- Vegetable lentil soup
- Tuscan white bean soup
- Easy mediterranean spinach and chickpea stew
- Moroccan lentil soup
- Creamy red lentil soup
Tried this Greek chickpea soup recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Easy Greek Chickpea Soup
Ingredients
- 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
- 4 cups chicken broth or vegetable broth
- 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.
- ½ teaspoon salt or more to taste + black pepper
- 1 small handful dill or parsley — chopped
Instructions
- 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 (cut into discs) and cook for 4–5 minutes, until slightly soft. Stir in 3 cloves garlic (grated) and ¼ teaspoon red pepper flakes and cook 1 minute more until fragrant.
- Simmer the Chickpeas: Add 3 cans chickpeas (drained and rinsed), 4 cups chicken broth, ½ teaspoon salt, and pepper. Bring to a gentle simmer and cook for about 15 minutes so the flavors come together into a creamy, comforting soup.
- Make It Creamy: Scoop out 2 cups of the soup (half chickpeas and half broth) and blend with 2 tablespoons lemon juice and 3 tablespoons tahini until smooth.No tahini? Use the same amount of olive oil, almond butter, cashew butter, or half-and-half instead.
- Finish and Serve: Stir the blended mixture back into the pot. Add lemon zest and adjust seasoning. Serve warm with olive oil, black pepper, and 1 small handful dill.
Notes
- Chickpeas → Use canned for convenience or cook your own for extra texture. White beans or lentils also work.
- Onion → Try shallots or leeks for a milder flavor.
- Carrots → Swap with parsnips, zucchini, or diced sweet potato for a colorful twist.
- Garlic → Use garlic powder if you’re out of fresh garlic.
- Red Pepper Flakes → Replace with smoked paprika or chili flakes for gentle heat.
- Lemon Juice → Substitute a splash of apple cider vinegar if you don’t have lemon.
- Tahini → Use the same amount of olive oil, almond butter, cashew butter, or half-and-half instead.
- Chicken Broth → Vegetable broth works too. We often use bouillon powder dissolved in water — it’s lighter to carry and lasts for weeks.
- Fresh Dill or Parsley → Swap for cilantro, chives, or baby spinach for a fresh finish.
- Sauté slowly: Let the onion and carrot soften to build rich flavor in this Greek comfort food recipe.
- Use good olive oil: A drizzle of quality extra virgin olive oil adds a smooth, peppery finish.
- Broth shortcut: Use bouillon powder dissolved in water instead of store-bought broth. It’s lighter and lasts for weeks.
- Blend just enough: Puree part of the soup for creaminess but keep some chickpeas whole for texture.
- Balance the lemon: Add a little at first, then adjust to taste for bright, balanced flavor.
- Make it your own: Stir in spinach, kale, or grains for a heartier high protein vegetarian soup.
- Tahini swaps: No tahini? Olive oil, almond butter, or half-and-half work beautifully in this tahini soup recipe.
- Finish fresh: Sprinkle fresh dill or parsley just before serving for color and a burst of flavor.
Anita says
I needed a warm meal on a cold night. This was perfect! Absolutely delicious and came together so easily and quickly. Thank you so much for such a great recipe!
Julie says
This soup really is so delicious! I followed the recipe exactly. I will definitely be making this again.
Sarah H says
Phenomenal recipe. Easy and flavorful. Thank you!
Louise Vestergaard says
It's our pleasure, Sarah - I'm delighted that you tried and like it!!
Thanks so much for cooking along with us 🙂 Kindest,
Louise
Pam Hanna says
can I use coconut milk in place of tahini? thank you.
Nico Pallotta says
Hi Pam! Yes, absolutely. You can use about ½ cup (120 g) of coconut milk instead of tahini. The flavor won’t be quite as Greek as the original, but it’ll still turn out wonderfully creamy and delicious.
Pam Hanna says
thank you, I'll let you know how it comes out.
Jeff says
Easy to make and very tasty. I added more vegetables and pureed most of them.
Louise Vestergaard says
Wonderful, Jeff, I'm delighted that you enjoyed it.
Thanks for sharing, and for taking the time to comment here. Have a great weekend!
Best, Louise