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Soup / Greek-inspired

Greek Lemon Chickpea Soup

Chickpeas and rice simmer in a lemony broth, thickened with tahini and finished with dill. A creamy vegan take on a Greek-inspired soup.

VegetarianVeganDairy Free

By Vegetarian Recipes Kitchen · Updated

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Greek Lemon Chickpea Soup, ready to serve
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Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4

Gather your ingredients

Everything you need.

Allergen notes

  • Contains sesame.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Soften onion and carrot in olive oil over medium heat for 7 minutes.

  2. Add chickpeas, rice, stock and salt. Bring to a boil, then simmer for 15–18 minutes until the rice is tender.

    Greek Lemon Chickpea Soup: Add chickpeas, rice, stock and salt

  3. Whisk tahini and lemon juice with a ladleful of broth until smooth.

    Greek Lemon Chickpea Soup: Whisk tahini and lemon juice with a ladleful of broth until smooth

  4. Stir this mixture back into the soup off the heat and finish with dill.

0 of 4 steps complete

A little kitchen know-how

  • Temper tahini with warm broth to prevent clumps in the soup.

Make it yours & keep it well

Replace tahini with 60 g blended cooked chickpeas if avoiding sesame.

Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.

Estimated nutrition per serving

340 kcal

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How should I store leftovers?

Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.

Can I adapt this plant-based recipe?

Replace tahini with 60 g blended cooked chickpeas if avoiding sesame.

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