Greek Chickpea Soup is a vegetarian take on the classic Greek avgolemono, replacing chicken with chickpeas while keeping the bright lemon, fresh dill, and egg-thickened texture that make the original so comforting. In about 30 minutes you get a lively, satisfying bowl of warm broth, tender chickpeas and rice, and aromatic vegetables.
Soup is one of those meals that feels like an instant hug—whether the weather is cold or mild. A flavorful broth, a few aromatics, and a protein or legume make an easy, nourishing dinner. This Greek Chickpea Soup uses simple pantry ingredients and a small technique—tempering an egg-rice-broth mixture—to add body and silkiness without dairy.
Fresh herbs and a splash of acid elevate a basic soup without making it harsh. Here, lemon and dill bring brightness and balance, turning the pot into something fresh and memorable.
What You’ll Need
Notes on ingredients: canned chickpeas keep this recipe fast, but cooked dried chickpeas work well if you prefer. Any cooked rice—white or brown—can be used. If leeks aren’t available, a yellow onion is an acceptable substitute; be sure to rinse leeks thoroughly to remove grit. Use a good vegetable broth for the best flavor.
- Chickpeas — canned or cooked from dried
- Vegetable broth — boxed, Better Than Bouillon, or homemade
- Cooked rice — white or brown
- Leek — white and light green parts, very well rinsed (or yellow onion)
- Garlic — fresh preferred
- Celery
- Carrot
- Eggs
- Lemon — fresh lemon juice brightens the soup
- Extra virgin olive oil
- Kosher salt — to taste
How to Make Greek Chickpea Soup
Step One: Slice the carrot, celery, and the white and light green parts of the leek. Rinse leeks well in a colander under cold water, separating the layers to remove any sand. Mince the garlic.
Step Two: Heat a medium pot over medium heat and add the olive oil. Sweat the carrot, celery, and leeks until softened, about 5 minutes.
Step Three: Add the garlic and cook for another minute until fragrant.
Step Four: Reserve 1 cup of the vegetable broth. Pour the remaining broth into the pot and add the drained chickpeas. Bring to a boil, then reduce to a simmer and cook about 15 minutes so flavors meld. Season with salt to taste.
Step Five: Warm the reserved cup of broth with one cup of cooked rice in a small saucepan or microwave. Combine the warmed rice and broth with two eggs in a blender or food processor.
Step Six: Blend the rice, broth, and eggs until smooth and thick. This tempered mixture gives the soup a silky, thickened texture without scrambling the eggs.
Step Seven: Stir the blended mixture and the remaining cooked rice into the pot. Add lemon juice and chopped fresh dill, taste, and adjust salt as needed. Serve immediately while warm.
Variations
Traditional: Swap chickpeas for cooked chicken and omit the carrots and celery for a more classic avgolemono.
Herbs: Add soft fresh herbs like parsley or basil at the end for a different herbal profile.
Cheese: Stir in grated Parmesan or a little shredded mozzarella for extra richness.
FAQ
Avgolemono is a Greek-style soup traditionally made with chicken, rice, lemon, and dill, thickened with eggs. This version keeps the lemon-and-egg technique but substitutes chickpeas for chicken.
Yes. Freeze only the soup base (broth, aromatics, and chickpeas) before adding the blended rice-and-egg mixture and the remaining cooked rice. Freeze for up to four months. When thawing, reheat the base and finish by making and adding the rice/egg mixture and cooked rice to preserve texture and prevent curdling.
Store the soup base and cooked rice separately in the fridge. Reheat the soup base on the stove until it reaches a simmer, then prepare the warmed rice, broth, and egg mixture and stir it in along with the remaining rice, lemon, and dill before serving.
Expert Tips
- Temper the eggs by blending them with warm rice and broth so they won’t scramble when added to the hot soup.
- Rinse leeks thoroughly after slicing; run cold water through separated layers to remove dirt and sand.
- If storing or freezing, don’t combine the thickening mixture and remaining rice with the soup until ready to serve—this preserves texture and prevents the eggs from curdling.
How to Store
Refrigerate the soup base (without the blended rice/egg mixture and remaining rice) in an airtight container for 2–3 days. For longer storage, freeze the base for up to four months. Defrost in the fridge overnight, reheat to a simmer, then add the rice, egg, and broth mixture and finish with lemon and dill.
How to Make a Meal
This soup stands on its own but pairs nicely with simple sides: a Greek green salad, a crusty baguette or crostini, homemade crackers, or a half sandwich like a grilled cheese with sundried tomatoes and feta.
Recipes You’ll Love
More comforting vegetarian dishes:
Spaghetti Arrabbiata
Mac and Cheese Without Milk
Warm Grain Bowl with Goat Cheese and Greens
📖 Recipe
Greek Chickpea Soup
A vegetarian avgolemono-style soup with chickpeas, rice, lemon, and dill. Ready in about 30 minutes.
Course: Lunch, Main Course, Soup
Cuisine: American, Greek, Mediterranean
Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes | Servings: 4
Calories: 415 kcal
Equipment
- Medium pot
- Food processor or high-speed blender
- Colander (optional)
Ingredients
Soup
- 2 tablespoons olive oil (extra virgin preferred)
- 1 leek, white and light green parts only, sliced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 4 cloves garlic, chopped
- 3 cups vegetable broth
- 15 ounces chickpeas, drained (about 1 can)
- 1 cup cooked rice
- 3–4 tablespoons lemon juice (about 1 lemon)
- 1/4 cup fresh dill, chopped
- Kosher salt, to taste
Rice, Egg, and Broth Mixture
- 1 cup cooked rice
- 2 eggs
- 1 cup vegetable stock or broth
Instructions
Soup
- Slice the carrot, celery, and leek. Mince the garlic. Rinse leeks thoroughly in cold water to remove grit.
- Heat olive oil in a medium pot over medium heat. Sweat the carrots, celery, and leeks until softened, about 5 minutes; add a pinch of salt.
- Add the garlic and cook one more minute.
- Add the broth, bring to a boil, then reduce to a simmer. Add the chickpeas and cook about 15 minutes. Season with salt to taste.
- Stir in one cup of cooked rice near the end of the cooking time.
Rice, Egg, and Broth Mixture
- Heat the remaining rice and one cup of stock until warm. Place them with the eggs in a food processor or blender.
- Blend until thick and smooth.
- When the soup has simmered with the chickpeas about 15 minutes, stir in the blended mixture to thicken the soup.
- Add lemon juice and fresh dill, taste and adjust salt, and serve immediately.
Notes
- Either white or brown rice works.
- To store leftovers, stop before adding the cooked rice and the blended rice/egg mixture. Refrigerate the broth, vegetables, and chickpeas separately for 2–3 days or freeze the base for up to 4 months.
- When reheating, bring the base to a simmer, then finish by adding warmed cooked rice and the blended rice/egg mixture. Finish with lemon and dill.
- Always clean leeks well after slicing to remove sand between layers.
Nutrition
Per serving: Calories: 415 kcal | Carbohydrates: 61 g | Protein: 16 g | Fat: 12 g | Fiber: 11 g