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Jump to Recipe PrintThis Greek Chickpea Soup recipe is a bright, fresh lemon rice soup made with chickpeas. It’s plant-based, dairy free, and dairy free!
This flavors in this soup are inspired by Greek herbs, flavors, and ingredients. This soup is loaded with fresh vegetables, leftover rice, and canned chickpeas for an easy meal. A great clean out the fridge recipe!
This Greek Inspired Chickpea Lemon Rice Soup Recipe Is:
- Bright
- Fresh
- Simple
- Earthy
- Citrus-y
- Loaded with Flavor
- Vegan, Dairy 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?
See the recipe card below for full ingredient amounts and recipe instructions!
- No Salt Added Chickpeas: one of my favorite pantry staples to keep on hand! You can use canned chickpeas (I recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- Extra virgin olive oil
- Fresh garlic cloves
- 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. 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 Leaf: I always add bay leaves to every bean soup I make.
- Cooked Rice
- Lemon Juice
- Fresh Parsley
How To Make This Greek Lemon Chickpea Rice Soup
- In a large soup pot, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 6 minutes until translucent. Pop in 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 45 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.
More Soups with Canned Chickpeas You’ll Love!
Chickpea Shawarma Recipe (Vegan)
Chickpea Olive Salad Sandwich Recipe (Vegan)
Vegan Chickpea Noodle Soup Recipe (High Protein)
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Greek Chickpea Soup with Rice & Lemon
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion sliced
- 3 cloves garlic
- 2 carrots diced
- 2 stalks celery
- 2 13.5 ounce cans No-Salt-Added Chickpeas drained
- 8 cups Vegetable Stock
- 3 bay leaves
- 1 tablespoon Herbes de Provence
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 3 cups cooked rice
- 2 lemons juiced (about 1/4 cup)
- 1/2 cup fresh 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.
Nutrition
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