Lemon Chickpea Rice Soup Recipe (Vegan, Gluten Free)

This vegan chickpea lemon rice soup is a fantastic and hearty recipe for leftover turkey and leftover rice- bright, fresh, gluten free, and dairy free!  This soup is loaded with fresh vegetables, leftover rice, and leftover turkey.  A great clean out the fridge recipe!

This Vegan & Gluten Free Chickpea Lemon Soup Recipe Is:

• Bright
• Fresh
• Simple
• Earthy
• Citrus-y
• Loaded with Flavor
• Vegan, Gluten free, and Dairy Free
• A great way to transform leftover rice!

Save that Leftover Rice for a No-Waste Soup Recipe!

I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This chickpea lemon rice soup is the perfect recipe to repurpose something you may be tempted to throw out. Instead of tossing older dried rice in the compost or garbage, you can repurpose it into a delicious and flavorful soup.  I’m all about saving anything I can from my kitchen, and this soup is a great way to avoid letting leftover rice go to waste!

What’s In This Chickpea & Leftover Rice Soup Recipe?

• No Salt Added Chickpeas: one of my favorite pantry staples to keep on hand! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Onion
• Carrots
• Celery
• Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
• Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online 🙂
• Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend. 
• Cooked Rice
• Lemon Juice: Use fresh lemons if you have it, or this really great powdered lemon that you can keep in your pantry if you don’t have fresh lemons. This lemon is great for dressings, dips, and even cocktails.
• Fresh Parsley

How Do I Make This Lemon Chickpea Rice Soup Recipe?

Get the Same Ingredients I Use For My Vegan Chickpea Lemon Rice Soup Recipe:

Lemon Chickpea Rice Soup Recipe (Vegan, Gluten Free, Dairy Free)

Kelly Jensen

This chickpea lemon rice soup is a fantastic and hearty recipe for leftover rice- bright, fresh, gluten free, and dairy free!  This soup is loaded with fresh vegetables, leftover rice, and canned chickpeas.  A great clean out the fridge recipe.

5 from 1 vote

Print Recipe Pin Recipe

Cook Time 30 mins

Total Time 30 mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 servings

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 small onion sliced
• 3 cloves garlic
• 2 carrots diced
• 2 stalks celery
• 2 13.5 ounce cans chickpeas drained
• 8 cups Vegetable stock
• 3 bay leaves
• 1 tablespoon herbs de provence
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups cooked rice
• 2 lemons juiced (about 1/4 cup)
• 1/2 cup parsley chopped

Instructions

 

• In a large soup pot, heat the olive oil over medium heat. Add the onions and garlic and saute for 5 to 6 minutes until translucent. Add the carrots and onion and cook for 3 minutes more.
• Add the canned chickpeas, vegetable stock, bay leaves, herbs de Provence, salt, and pepper.  Bring to a boil, then cover and reduce to a simmer.  Simmer for 20 minutes until vegetables are tender.
• Remove bay leaves from soup pot, and stir in the fresh parsley.
• To serve, dish rice in the bowl first, then pour hot soup over rice. Enjoy!
• Once soup has cooled, then add rice directly into the cold soup to prevent overcooking.

Keyword Chickpea Lemon Rice Soup Recipe, Lemon Chickpea Rice Soup Vegan, Lemon Rice and Chickpea Soup Recipe, Lemony Chickpea Soup Vegan, Vegan Chickpea Rice Soup, Vegan Leftover Rice Soup, Vegetarian Leftover Rice Recipes

Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!