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Chickpea Lemon Rice Soup Recipe (Vegan, Vegetarian, 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!

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I’ll admit it, I absolutely love having leftovers. So much so, that I’ll purposefully cook a little extra sometime so I have ready-made food in the fridge. If you have leftover takeout rice, this simple and easy soup recipe is the perfect way to use it. This soup is loaded with healthy onions, carrots, parsley, celery, garlic, and of course a little fresh lemon for loads of flavor.  This is a fantastic comfort food recipe to make  with leftover rice and some simple pantry staple ingredients!

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!

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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!

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

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One Pot Chickpea & Rice Soup Recipes For the Win!

This chickpea soup is the perfect one-pot lunch or dinner!  I love a good One Pot Meal, especially during these fall months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast!  All the food gets cooked at once, which makes cleaning up a breeze. And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!

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How Do I Make This Lemon Chickpea Rice Soup Vegetarian?

  1. 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. Pop in the carrots and onion and cook for 3 minutes more.
  2. 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.
  3. Remove bay leaves from soup pot, and stir in the fresh parsley.
  4. To serve, dish rice in the bowl first, then pour hot soup over rice. Enjoy!
  5. Once soup has cooled, then add rice directly into the cold soup to prevent overcooking.

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Other Simple Canned Chickpea Recipes You’ll Love!

Chickpea Shawarma Recipe (Vegan, Gluten Free)

Chickpea Olive Salad Sandwich Recipe (Vegan, Gluten Free)

Vegan Chickpea Noodle Soup Recipe (High Protein, Gluten Free)

Sheet Pan Chickpea & Root Vegetable Dinner (Vegan, Gluten Free)

Pantry Chickpea Tikka Masala Recipe (Vegan, Gluten Free)

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

As always, if you make this dairy free and gluten free chickpea lemon rice soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

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

The Herbeevore
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
Cook Time 30 mins
Total Time 30 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings
Calories 193 kcal

Ingredients
  

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

Calories: 193kcalCarbohydrates: 35gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 1662mgPotassium: 218mgFiber: 3gSugar: 5gVitamin A: 4530IUVitamin C: 29mgCalcium: 53mgIron: 2mg
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 and I'll feature you in my stories!
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Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Gluten Free, Lunches, Meal Prep, Nut Free, One Pot Recipes, Pantry Recipes, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

3 Comments

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