Lemon Chickpea Soup
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Citrus fans, get ready—you’ll love this lemon chickpea soup! It comes together quickly using only pantry staples, and the combination of soft chickpeas, broth, herbs, and bright lemon flavor tastes incredible.
It’s also vegan, gluten-free, and packed with plant-based protein.
If you’re looking for a soup recipe that is equal parts cozy, healthy, fresh and delicious, look no further. This lemon chickpea soup is it!
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Inspired by the wildly-popular garlic chickpea soup I posted a few years ago, this soup is what I’m craving now that winter is nearly over: wholesome, a little creamy, but also light, springy, full of bright flavors.
As usual, the recipe is simple and requires budget-friendly pantry staples.
First, everything starts by sautéing onion, garlic, carrots, and celery (soffritto) to infuse the soup with flavor and more nutrients. Next, turmeric, thyme, rosemary, and cayenne to add extra flavor.
Second, the plant-based protein. For ultimate texture, the chickpeas are partially blended until smooth to make the broth thicker and super satisfying.
To finish, I LOVE a generous amount of fresh lemon juice, zest, and parsley for the best flavor and the lovely feeling that spring is nearly here!
Serve with my crusty, super-easy bread, warm no-knead focaccia, or these golden croutons for a wonderful, filling meal. If you don’t keep it vegan, I recommend topping each bowl with grated or shaved parmesan cheese for a more nutty, savory flavor.
Yep, this lemon chickpea soup tastes AMAZING. It’s warming and comforting but also refreshing with a slight hint of Spring, and I’m pretty sure you’ll love it as much as we do!
List of the ingredients
- Chickpeas
- Onion, garlic, carrots, celery
- Extra virgin olive oil
- Spices & herbs
- Vegetable broth
- Lemon
- Seasoning
How to make lemon chickpea soup
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Add half the chickpeas and their liquid to a blender and puree until smooth. Drain the other half and set aside.
- Saute onion, carrot, and celery for 5 minutes, then stir in the garlic, dried herbs, turmeric, and cayenne pepper.
Note: Blending part of the legumes thickens the broth, so you’ll get the best of both worlds: fluffy, soft beans and chickpeas simmered in a creamy broth.
- Add the pureed and drained chickpeas to the pot. Stir in the broth and seasoning, and cook for 20 minutes.
- Finish with lemon juice, zest, parsley, and season as needed. Serve with crusty bread, Italian crostini, or this delicious black pepper focaccia. I also recommend grated parmesan cheese on top if you’re not vegan. Enjoy!
Recipe notes
Lemon chickpea soup ingredients
Flavor base: We start with onion, carrots, celery, and plenty of garlic sauteed in olive oil. This is an essential flavor base, and you’re welcome to add more veggies if you wish, adding the amount of liquid accordingly.
Chickpeas: Either canned chickpeas or home-cooked chickpeas work here. Cooking chickpeas on the stove takes 1 ½ to 2 hours and about 17 minutes in the instant pot.
Herbs + spices: The blend of dried Italian herbs is a great staple and adds herbal notes while some cayenne pepper adds the right amount of heat (reduce or skip them if serving the soup to kids). The fresh parsley at the end brings fresh, aromatic flavor, but fresh basil or dill would work too.
Broth: I use low-sodium vegetable broth, but you can use your favorite veggie or chicken broth. Adjust the seasoning accordingly since some broth can be pretty salty.
Lemon juice & zest: The recipe uses both the zest and juice to add plenty of delicious lemony flavor. Bottled lemon juice won’t taste the same, if you ask me.
Salt & pepper: I recommend tasting and adjusting the seasoning if needed before serving.
Storage tips & leftovers
Lemon chickpea soup leftovers keep well in the fridge for 3-4 days, making it a great meal prep option. It freezes very well, too.
To freeze it, let the soup cool completely and then transfer it to a freezer-safe container or multiple containers. Freeze for up to 2 months.
Let’s customize it!
- More veggies! Zucchini, butternut squash, potatoes, spinach, and kale are delicious nutrient-dense add-ins.
- Add grains. This lemon chickpea soup would be great and nourishing if you stir in cooked barley, brown rice, or quinoa at the end of the cooking time.
MORE CHICKPEA RECIPES you’ll love!
- Chickpea and bean soup
- Mediterranean soup
- Pasta with chickpeas
- Chickpea stew
- Tomato chickpea soup
- Squash and chickpea soup
Don’t forget to check out my vegan soup recipes here! : )
Let me know if you make this lemon chickpea soup or if you have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Lemon Chickpea Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 1 celery rib, sliced or diced
- 3 garlic cloves, minced
- 1 teaspoon Italian herb seasoning
- ½ teaspoon ground turmeric
- ⅛ – ¼ teaspoon cayenne pepper, or to taste
- 3 cans (15 oz each) chickpeas
- 2 cups (480 ml) low-sodium vegetable broth
- 1 teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 2-3 tablespoon fresh parsley, chopped
- 3 tablespoons fresh lemon juice, or to taste
- 1 lemon, zest
Instructions
- Add half chickpeas including their liquid to a blender or food processor. Alternatively, you can use an immersion blender. Whizz until smooth and set aside. Drain the other chickpeas and set aside.
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrot, celery, and cook (stirring occasionally) until softened, about 4-5 minutes.
- Stir in the garlic, dried herbs, turmeric, cayenne pepper, and cook for 1 minute, until it smells fragrant.
- Add drained and pureed chickpeas, broth (start with 1 ½ cup and add the rest later if you prefer a thinner consistency), salt, and pepper. Bring to a simmer, cover with a lid, and cook for about 20 minutes, stirring occasionally. Turn the heat off.
- Finish with chopped parsley, lemon juice, zest, and a drizzle of extra virgin olive oil, if desired. Taste and make sure you're happy with the overall flavor; feel free to add more lemon juice or seasoning to make the flavor pop.
- Divide into bowls and serve with crusty bread, black pepper focaccia, crostini, or croutons (optional but delicious). Finish with some freshly grated parmesan for more savory flavor, if you don't keep it vegan. Enjoy!
