Name: Greek Chickpea Soup (Revithia)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 30 ounces (2-15 ounce cans) chickpeas, drained and rinsed, (or 300g dried chickpeas, soaked overnight and cooked until tender); 1 medium yellow onion, (finely diced); 2–3 cloves garlic, (minced); 1 tablespoon extra virgin olive oil; 1 bay leaf; 1 tsp dried oregano, (or 1 sprig fresh oregano/rosemary); 4–5 cups vegetable broth; 1 large lemon, (about 2 to 3 tbsp juice, plus wedges for serving); salt and black pepper (to taste); Optional garnishes: Extra virgin olive oil drizzle, chopped fresh parsley, oregano sprigs, lemon wedges

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Prep Time 10

Total Time 30

Servings 4

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Greek chickpea soup (revithia) is a wholesome homemade soup. Using canned chickpeas, you can have this on the table and in your bowl in less than 30 minutes!

A bowl filled with Greek lemon chickpea soup. A hand is holding a spoon in the soup and is filled with chickpeas.

Greek chickpea soup (revithia) reminds me of why I love Mediterranean cooking. It uses simple ingredients and the right techniques to make delicious dishes! This chickpea soup recipe needs only 6 ingredients. You can add more if you want, but it’s not necessary.

The result is a budget-friendly, hearty soup that has a clean lemon flavor. In other words, it is not a heavy soup, but it is satisfying! Which I find refreshing for a Greek recipe.

Because I bought too many lemons (can there be too many lemons?), I had this with my favorite salad, tabbouleh, and homemade Turkish flatbread. While the soup simmered, I chopped parsley. It was the perfect Mediterranean soup-and-salad combo.

A bowl filled with Greek chickpea soup. A hand is squeezing a lemon into the soup.

Ingredient Notes

Broth

I have found that this soup can taste salty, which I honestly like. But if you are sensitive to salt or prefer a lighter flavor, stick with a low-sodium broth.

Chickpeas

You can use dried or canned chickpeas with this recipe. For convenience, I used canned, but dried ones are authentic. If you use dried chickpeas, soak them overnight and cook them for 1-2 hours before proceeding with the recipe.

Extra Virgin Olive Oil (EVOO)

I like to finish this soup with a fresh pour of olive oil. For richness, use your best extra virgin olive oil on top.

Lemon

This soup is all about the lemon flavor. If you can find Meyer lemons, amazing! If not, use large lemons that have bright, unblemished skin and a little give when you squeeze them.

See the recipe card for the complete ingredient list and measurements.

Watch How to Make This Recipe

More Recipes Made With Chickpeas

Step-by-Step Instructions

If you use dried chickpeas, start at least 10 hours before making the soup. First, place the chickpeas in a bowl and cover them with 3 inches of cold water. Soak for at least 8 hours or overnight. Drain and rinse well before cooking. Then, in a large pot, combine the soaked chickpeas and enough water to cover them by a couple of inches. Bring to a boil, then reduce to a simmer. Skim off any foam. Cook for about 1.5 to 2 hours until tender. (If using an Instant Pot, cook for 35 minutes on high.)

Step One: Sauté Onion and Garlic

In the same pot you’ll cook the soup in, heat 1 tablespoon olive oil over low to medium heat. Once the olive oil shimmers, add the diced onion and cook until soft and translucent, about 5 to 7 minutes. Add minced garlic and cook for 1 more minute.

Onions and garlic sautéed in a pan for chickpea soup.

Step Two: Combine and Simmer

Add the cooked chickpeas to the sautéed onion and garlic (or vice versa). Add just enough water or reserved cooking liquid to cover the chickpeas (about 4 to 5 cups). Add the bay leaf and dried herbs, if using. Simmer for 15 to 20 minutes.

Add broth to a pan to make Greek chickpea soup.

Step Three: Season

Remove bay leaf. Stir in lemon juice, season with salt and black pepper to taste. Simmer for another 5 minutes to meld flavors. Note: Always add lemon at the end to avoid a sour flavor.

A knife filled with chopped rosemary and a finger moving the rosemary into the lemon chickpea soup.

Personalize this Recipe:

For a creamier soup, mash some of the chickpeas with the back of a wooden spoon. If you don’t mind an extra dish to wash, blend 1/3 of the soup, then add it back.
For a creamy vegan avgolemono, add 2 tablespoons of tahini. (Traditional avgolemono uses egg.)
For a heartier soup, add orzo! Add 1/2 cup uncooked orzo and 1 and 1/2 cups additional broth during step four. Stir the soup every 2 to 3 minutes to prevent the orzo from sticking to the bottom. You also might need to add 8 minutes of cook time, depending on how quickly your orzo cooks.

My Best Tips

Let the soup simmer for up to an hour for softer beans.
Add additional lemon and olive oil at the very end, as part of the garnish for a flavor pop!

A bowl filled with chickpea soup and a slice of toast is in the soup.

Perfect Pairings

Frequently Asked Questions

Yes, you can freeze it for up to three months in an airtight container. I like to use Super Cubes and freeze in perfect serving sizes.

Traditionally, this recipe uses chickpeas, but you can substitute your preferred bean. I recommend cannellini or another gently flavored bean.

Cultural Notes:
In Greece, revithia (chickpea soup) is more than a weekday meal. On the island of Sifnos, people prepare chickpea soup overnight in clay pots. According to a local, revithia soup is best cooked in rainwater!

If you try this lemon chickpea soup recipe, leave a star rating and tell me how it went in the comments below.