Greek Chickpea Soup with Lemon (Revithia) is a traditional Greek chickpea soup recipe with simple pantry ingredients and bright Mediterranean flavor. Tender chickpeas simmer in a rich olive oil broth with lemon, dill, and aromatics for a comforting meal that feels both hearty and light. Traditional revithosoupa is often finished with olive oil and lemon alone, but this version includes an optional avgolemono finish for a richer, silkier broth.
If you enjoy Greek comfort foods, you may also like our Fasolada Soup or Greek Lentil Soup (Fakes).
Greek Chickpea Soup Recipe at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 35 minutes
- 👥 Servings: 4 to 6
- 🔥 Cook Method: Stovetop
- 🍽️ Cuisine (or General Category): Greek, Mediterranean
- 👩🍳 Pair With: Pita bread, Chopped Greek Salad with Chicken, roasted vegetables
- ⭐ Difficulty Level: Easy
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This is one of our favorite soups to serve with warm pita and a Greek salad when we want a simple Greek dinner. ~Jami
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Why We Love This Recipe
- Weeknight Friendly: Canned chickpeas eliminate soaking and long cooking times while still creating a hearty, satisfying soup.
- Authentic Mediterranean Flavor: Olive oil, lemon, dill, and chickpeas create the classic flavor combination found throughout Greek cooking.
- Rich Yet Balanced: Olive oil and lemon create a satisfying broth that still feels bright and fresh. It's similar to our Lemon Chicken Orzo (Avgolemono Soup).
- Even Better The Next Day: The lemon, herbs, and chickpeas continue to develop flavor as the soup rests.
Key Ingredients
Here's everything you'll need to make this Greek pantry-based soup recipe.
- Extra Virgin Olive Oil: Olive oil is one of the primary flavors in this soup, not simply a cooking fat. Traditional Greek chickpea soup often contains a generous amount, which gives the broth its silky texture and distinctive Mediterranean character.
- Canned Chickpeas: Using canned chickpeas keeps this recipe practical for weeknights. Drain and rinse them well to remove excess starch and allow the clean chickpea flavor to shine through.
- Onion, Celery, and Garlic: These aromatics form the flavor base of the soup. Fully softening them before adding the broth creates depth that makes the soup taste like it simmered for much longer.
- Lemon Juice and Zest: Fresh lemon is what separates this soup from many other bean soups. Start with less and add more at the end until the broth tastes bright and balanced.
- Fresh Dill: Dill adds a fresh herbal note that complements the lemon and chickpeas beautifully. It provides a more traditional Greek flavor than parsley in this recipe.
- Eggs (Optional Avgolemono): Traditional revithosoupa does not typically include eggs, but whisking them with lemon juice creates a silky broth that many readers enjoy as a variation.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Chickpeas: Cooked dried chickpeas can replace canned chickpeas. Use about 4 cups cooked chickpeas.
- Dill: Fresh parsley can be substituted for a milder herbal flavor.
- Chicken Broth: Vegetable broth works equally well and keeps the recipe vegetarian.
- Avgolemono Style: Add the optional egg-lemon mixture for a richer, silkier broth.
- Presentation: Finish each bowl with extra olive oil, fresh dill, and lemon wedges.
How To Make Greek Chickpea Soup with Lemon (Revithia)
STEP ONE: Prepare the Aromatics
Heat the olive oil in a large Dutch oven over medium heat.
Add the onion and celery and cook for 5 to 7 minutes until softened and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
STEP TWO: Prepare the Broth
Add the chickpeas, broth, bay leaf, oregano, lemon zest, salt, and pepper. Bring the soup to a boil, then reduce to a gentle simmer and cook uncovered for 20 minutes.
The broth should become slightly golden and aromatic.
STEP THREE: Prepare the Texture
Remove the bay leaf. Using an immersion blender, puree about one-third of the soup directly in the pot.
This simple step creates a naturally creamy texture while keeping plenty of whole chickpeas intact. The soup should still look rustic and brothy.
STEP FOUR: Prepare the Finish
Stir in the dill.
For the optional avgolemono variation, whisk the eggs and lemon juice together. Slowly whisk in 1 cup of hot broth, then gently stir the mixture into the soup off the heat. Do not boil after adding the eggs.
Taste and adjust with additional lemon juice, dill, and a drizzle of olive oil if desired.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh lemon juice for the brightest flavor.
✔️ DO Blend a portion of the soup for a naturally creamy texture.
❌ DO NOT Boil the soup after adding the avgolemono.
Storage
Store cooled Greek chickpea soup in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits, so add a splash of broth when reheating. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat. If using the avgolemono variation, avoid boiling during reheating.
Greek Chickpea Soup Recipe FAQs
Revithia simply means chickpeas in Greek. The traditional Greek chickpea soup is commonly called revithosoupa, which translates to chickpea soup.
No. Traditional Greek cooks typically start with dried chickpeas that are soaked overnight. Canned chickpeas provide a convenient shortcut that still delivers excellent results.
Olive oil is a major flavor component in Greek cooking. It enriches the broth, balances the acidity of the lemon, and gives the soup its characteristic texture.
Yes. Traditional revithosoupa is often finished with olive oil and lemon alone. Simply skip the avgolemono and add extra lemon juice to taste before serving.
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📖 Recipe
Greek Chickpea Soup with Lemon (Revithia)
Equipment
- Dutch oven or soup pot
- Measuring cups and spoons
- Immersion blender
- Mixing bowl and whisk
Ingredients
- ¼ cup extra-virgin olive oil
- 1 small yellow onion diced
- 1 celery stalk diced
- 2 cloves garlic minced
- 2 (15 ounce) cans chickpeas drained and rinsed
- 4 cups chicken broth or vegetable broth
- 1 cup water
- 2 bay leaves
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons fresh dill chopped
Optional Avgolemono Finish
- 2 large eggs
- ¼ cup fresh lemon juice plus more if desired
Instructions
- Heat ¼ cup of the olive oil in a Dutch oven or large soup pot over medium heat.
- Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the chickpeas, broth, water, bay leaf, oregano, lemon zest, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 20 minutes to allow the flavors to develop.
- Remove and discard the bay leaf. Using an immersion blender, blend about one-third of the soup directly in the pot, leaving plenty of whole chickpeas intact. Stir in the dill.
- For Traditional Revithia: Add ¼ cup fresh lemon juice and stir well. Taste and add additional lemon juice if desired. The broth should taste bright and lemony without being overly sharp.For the Avgolemono Variation: Do not add the lemon juice above. Instead, proceed with the optional avgolemono instructions below.
Optional Avgolemono Variation (Silkier Version)
- In a medium bowl, whisk together the eggs and ¼ cup lemon juice until smooth. Slowly whisk in 1 cup of hot broth from the soup, adding it a little at a time to gently temper the eggs.
- Remove the soup from the heat. Slowly stir the tempered egg mixture back into the pot while stirring gently. Do not return the soup to a boil after adding the eggs.
To Finish
- Ladle the soup into bowls and garnish with additional fresh dill and more lemon juice (if desired), lemon wedges, and a drizzle of olive oil. Serve warm with crusty bread or pita.
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Notes
- Sauté the onion and celery until fully softened to build a flavorful broth.
- Blend only about one-third of the soup to keep the texture rustic and hearty.
- Add the lemon juice gradually and taste as you go since lemons vary in acidity.
- Remove the soup from the heat before adding the avgolemono mixture to prevent curdling.
Jami Powell says
A great meal to make when you need something tasty from the pantry! The lemony dill broth is everything you'd expect from an avgolemono soup.