Lemony Chickpea Soup Recipe - Pamela Salzman Skip to content

Lemony Chickpea Soup Recipe

Lemony Chickpea Soup | Pamela Salzman

It’s soup season!  I made my first pot tonight and even though I’m a warm weather gal, I am also crazy for soups.  I’ll make two soups a week minimum.  They’re easy, healthful, and so many rely on pantry staples, like this Lemony Chickpea Soup I developed for Clean Eating Magazine a few years ago. So flavorful, super rich texture, and loaded with fiber and protein!

Lemony Chickpea Soup | Pamela Salzman

I am a huge legume fan, as well.  Legumes are full of protein and fiber, low in fat, and they’re dirt cheap.  Legumes are also really versatile.  (Have you seen the White Bean Tahini Blondie recipe from my cookbook?)  In this soup, chickpeas are pureed into a smooth a creamy base so  you don’t need heavy cream or anything like that.

Lemony Chickpea Soup | Pamela Salzman

I am barely keeping my head above water this week, so today’s post is going to be quick, just like this soup ;).  Don’t skip all the great anti-inflammatory spices or the the squeeze of lemon or the fresh herbs at the end.  I mean, Mr. Picky won’t permit green leaves floating in his soup, but he’ll eat three bowls of this without them.  That’s a fair deal in my book!

5.0 from 3 reviews
Lemony Chickpea Soup Recipe
Serves: 6
  • 2 Tablespoons unrefined, cold pressed extra virgin olive oil
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 6 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper or more to taste
  • 6 cups cooked chickpeas (or 4 15-ounce cans, drained and rinsed)
  • 6 cups chicken or vegetable stock, preferably homemade
  • 1 teaspoon sea salt, double if using unsalted stock
  • freshly ground black pepper to taste
  • 2 lemons, cut into thirds
  • 1 ½ cups mixed herbs, roughly chopped or whole leaves (I like a combo of parsley, cilantro, dill and mint)
  1. In a large pot, heat the olive oil over medium heat. Add the onion, celery and garlic and sauté until tender, about 6-8 minutes. Add the spices and stir until fragrant.
  2. Add the cooked chickpeas and toss to coat with the onion and spices. Add in the stock, salt, and pepper and bring to a boil. Reduce to a simmer and cook for 10-15 minutes.
  3. Puree a cup or two of the soup in a blender and stir back into the pot, or blend directly in the pot using an immersion blender. Taste for seasoning.
  4. Divide the soup amongst 6 bowls, drizzle each with the juice of ⅓ lemon and top with ¼ cup mixed herbs.


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  1. There’s not a single dish of yours I have made and did not LOVE. Made this last night, soo good! I am Lebanese and it totally gave me lebanese flavor vibes! Thanks for another great recipe

    • I’m delighted to hear that! Thank you for giving this recipe a try 🙂

  2. Could you just add the lemon and herbs directly to the pot and then serve ,as well as store the leftovers with it all mixed together?

    • You can, but I prefer to keep them separate. Adding lemon juice and fresh tender herbs to a soup at the end provides a nice freshness. The reason it’s recommended to add the lemon juice at the end is because citrus can lose its flavor the longer you cook it.

  3. I don’t have garbanzo beans, but I do have white organic great northern beans, could that work as a substitute? I also have pinto and black beans. Thank you!

    • Sure! I would try the Great Northern beans here.

      • Thank you!

  4. Can you blend it all. So young
    Have a creamy soup vs with whole beans? Would it be good that way?

    • If you like creamy soups, then I’m sure you would enjoy it that way!

    • I blended the entire thing into a bisque. This delicious soup blows my mind with how easy, quick and hearty it is. Thank you Pamela!

      • Great idea!! Enjoy!

  5. Easy, fast and delicious

    • The best kind of recipe! xo

  6. Oh my gosh made this tonight on this freezing night in nyc!
    Amazing so good & warming & healthy!
    Thank you

    • Perfect for a chilly night! Glad it hit the spot!

  7. Love, love, love this soup!! Just made it and blown away by how easy and how tasty! Thank you!!

    • Great, Lori! I agree — this wins the award for easy and tasty!

  8. Every time I make one of your soups, I think it’s my favorite. But I made this one again last night, and it really is my favorite!!

    • Awww, thanks! I love this one, too. Tasty and easy – the best combo!

  9. I love the flavor, but I feel I personally need something else in it like rice or something? Any suggestions?

    • You should add what you think you would like! Are you looking for texture? If so, after the soup is pureed you can add some chopped greens, peas, small cauliflower florets or some frozen veggies like green beans and carrots. Cook until heated through/tender!

  10. I love this soup! Do you think it would freeze well?

  11. I made this soup as one my meals for the week and it’s great. I can never have enough dill and lemon.

    • Such a great combo!

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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