Name: Lemon Greek Chickpea Soup (Revithia Avgolemono)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 cans (15 oz each) chickpeas, drained and rinsed; 6 cups vegetable broth; 1/2 cup uncooked white rice (or orzo); Juice of 2 large lemons; 1 tablespoon lemon zest; 1/4 teaspoon turmeric (optional); Salt and pepper to taste; Fresh dill or parsley, chopped (for garnish)

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This Lemon Greek Chickpea Soup (Revithia Avgolemono) is my plant-based twist on the classic Greek avgolemono, traditionally made with chicken and eggs. Instead, I blend chickpeas, lemon, rice, and a touch of olive oil to create a comforting, zesty, and creamy soup that’s perfect for cooler days or when I’m feeling under the weather. It’s packed with wholesome ingredients and a bright citrus flavor that instantly lifts my mood—and my immune system.

Lemon Greek Chickpea Soup (Revithia Avgolemono)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 cans (15 oz each) chickpeas, drained and rinsed

6 cups vegetable broth

½ cup uncooked white rice (or orzo)

Juice of 2 large lemons

1 tablespoon lemon zest

¼ teaspoon turmeric (optional, for color and health benefits)

Salt and pepper to taste

Fresh dill or parsley, chopped (for garnish)

Directions

I heat olive oil in a large soup pot over medium heat.

Then I sauté the chopped onion for about 5–6 minutes, until it turns translucent.

I stir in the garlic and cook for another minute or two until it’s fragrant.

Next, I add the chickpeas, vegetable broth, and rice. I bring it all to a boil.

I reduce the heat and let it simmer for 20–25 minutes, until the rice is tender.

At this point, I turn off the heat and use an immersion blender to partially purée the soup. I like a creamy texture with some whole chickpeas for contrast, but I leave it chunkier when I want a more rustic feel.

I stir in the lemon juice, lemon zest, and turmeric (if I’m using it). Then I season with salt and pepper.

I reheat it gently if needed, but I avoid boiling to keep the lemon flavor fresh and vibrant.

Finally, I garnish with chopped dill or parsley right before serving.

Servings and timing

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Servings: 4 servings

Calories per serving: 210 kcal

Variations

I sometimes swap rice with orzo for a more traditional avgolemono texture.

For extra protein, I add a handful of cooked quinoa at the end.

A pinch of cumin gives the soup a deeper, earthy layer of flavor.

When I want more greens, I stir in a handful of baby spinach just before serving.

If I’m in the mood for spice, a dash of red pepper flakes adds a nice kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens over time, so I usually add a splash of water or broth when reheating on the stove over low heat. I reheat gently to preserve the lemony brightness and avoid boiling. I don’t recommend freezing it, as the rice and lemon can change texture and flavor after thawing.

FAQs

What is avgolemono?

Avgolemono is a traditional Greek soup made with eggs, lemon juice, and broth. This version skips the eggs and uses chickpeas and rice to create a creamy, hearty alternative that’s both vegan and comforting.

Can I use dried chickpeas instead of canned?

Yes, I soak and cook dried chickpeas ahead of time if I want to use them. I make sure they’re fully tender before adding to the soup, as they won’t cook much more once added.

Is it okay to use brown rice instead of white?

I can, but brown rice takes longer to cook. I either pre-cook the brown rice or simmer the soup for an additional 15–20 minutes until the grains are soft.

Why shouldn’t I boil the soup after adding lemon?

Boiling after adding lemon can cause the citrus flavor to become bitter and dull. I prefer to stir in the lemon juice at the end and reheat gently to keep the flavor fresh.

Can I blend the whole soup?

Yes, I can fully purée the soup if I want a completely smooth texture. I usually blend just part of it to keep some texture, but both versions are delicious.

Conclusion

This Lemon Greek Chickpea Soup (Revithia Avgolemono) has become a go-to for me when I want something nourishing, bright, and simple. It’s proof that comfort food doesn’t need to be heavy, and that a few fresh ingredients—like lemon, olive oil, and chickpeas—can create something deeply satisfying. Whether I’m looking for a cozy weeknight meal or a way to support my immune system, this vegan avgolemono never disappoints.

📖 Recipe:

Lemon Greek Chickpea Soup (Revithia Avgolemono)

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegan

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Description

This Lemon Greek Chickpea Soup is a vegan twist on the classic Greek avgolemono. Made with chickpeas, rice, lemon, and olive oil, it's a creamy, zesty, and comforting soup perfect for cooler weather or when you need a nutritious immune boost.

Instructions

Heat olive oil in a large soup pot over medium heat.
Sauté the chopped onion for 5–6 minutes, until translucent.
Add the garlic and cook for another 1–2 minutes until fragrant.
Stir in the chickpeas, vegetable broth, and rice. Bring to a boil.
Reduce the heat and simmer for 20–25 minutes, until the rice is tender.
Turn off the heat and use an immersion blender to partially purée the soup, leaving some chickpeas whole for texture.
Stir in lemon juice, lemon zest, and turmeric (if using). Season with salt and pepper.
Reheat gently if needed, but avoid boiling to preserve the lemon flavor.
Garnish with chopped dill or parsley before serving.