Greek Chickpea Soup Recipe (Vegetarian/Vegan)

This 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?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• 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! 
• Cooked Rice
• Lemon Juice
• Fresh Parsley

How Do I Make This Greek Lemon Chickpea Rice Soup Vegetarian?

1. 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.
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.

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)

Sheet Pan Chickpea & Root Vegetable Dinner (Vegan)

Pantry Chickpea Tikka Masala Recipe (Vegan)

Share This Greek Chickpea Rice Soup Recipe

Greek Chickpea Soup with Rice & Lemon

Kelly Jensen

This Greek chickpea soup is a fantastic and hearty recipe for leftover rice- bright, fresh, dairy 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 3 votes

Print Recipe Pin Share Tweet

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 servings

Calories 193 kcal

Ingredients

  

1x2x3x

• 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 No-Salt-Added Vegetable Stock
• 3 bay leaves
• 1 tablespoon herbs de provence
• 1 teaspoon Himalayan sea salt
• 1 teaspoon freshly ground Tellicherry Black Pepper
• 3 cups cooked rice
• 2 lemons juiced (about 1/4 cup)
• 1/2 cup fresh parsley chopped

Cook ModePrevent your screen from going dark

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?Please leave a rating and comment below!
Or tag me @theherbeevore in your photo on Instagram!