Greek Chickpea Soup (Revithosoupa)

Brothy and lemony, the Greek Chickpea Soup Revithosoupa is a slow simmer of wholesome vegetables and creamy tahini, with fresh dill and a bright splash of lemon. This vegan soup recipe celebrates simple ingredients while delivering classic Mediterranean flavors.

A close up of revithosoupa Greek chickpea soup garnished with dill, a drizzle of olive oil and a lemon slice in a bowl resting on a plate. — Photo Credits: Bella Karragiannidis

The star ingredient of this traditional Greek soup recipe is the humble chickpea, known as revithi in Greek. Dried chickpeas are soaked, par-cooked, and then simmered with aromatics like onion, carrots, celery, and garlic until tender. A finishing touch of lemon juice and fresh dill adds brightness making this soup irresistibly fresh and vibrant.

Though often served as-is, I like to puree a portion of the soup once everything is soft and stir it back into the pot. Blending a portion of the soup creates a luxuriously creamy texture. Another element that makes my recipe for Revithosoupa stand out is the addition of tahini, which adds to the soup’s signature creaminess.

Revithosoupa is naturally plant-based, making it an excellent option for vegetarians, vegans, or anyone looking to incorporate more wholesome, meat-free meals into their routine. Whether you’re seeking a cozy meal on a chilly day or a healthy option for Meatless Monday, revithosoupa is a delicious addition to your soup season rotation.

Table of Contents

What is Revithosoupa?

Revithosoupa is a traditional lemon chickpea soup rooted in the culinary traditions of Greece, where chickpeas have been a staple for centuries. It has been enjoyed for generations, especially during Lent and other fasting periods. The simplicity of this dish reflects the heart of Greek cuisine—creating something extraordinary from a handful of everyday pantry staples.

Across Greece, regional variations bring unique touches to this beloved dish. For example, in parts of the Cyclades islands, particularly Sifnos, tahini is often added to enrich the soup with a subtle nuttiness and creamy texture. In other regions, the soup typically forgoes tahini, allowing the flavors of chickpeas, olive oil, and herbs to take center stage.

Ingredients for revithosoupa Greek chickpea soup including chickpeas, dill, celery, carrots, lemon, olive oil, garlic, onion, salt, black pepper, oregano and tahini.

What’s in Greek Chickpea Soup

This comforting soup is made with humble yet flavorful ingredients that work together to create a hearty and delicious dish. Here’s what you’ll need:

Chickpeas: The star of the show, dried chickpeas provide a nutty, earthy base for the soup. Using dried chickpeas is key to achieving the best flavor and texture, but soaking them overnight is essential for even cooking. If you’re in a pinch, you can cut the cooking time by substituting with canned chickpeas. More on this below.
Extra Virgin Olive Oil adds richness and depth to the sautéed vegetables and finished soup.
Onion, Carrot, and Celery: These classic aromatics form the base of the soup, infusing it with natural sweetness and savory flavor.
Garlic: Just a hint of garlic lends warmth without overpowering.
Vegetable Broth: Keeps the dish plant-based while adding depth to the broth. You can buy store bought broth or make your own vegetable broth. Chicken stock can also be used if you aren’t trying to keep the recipe plant-based.
Kosher Salt and Freshly Ground Black Pepper are key seasonings in this simple soup. Without them the flavor of the chickpeas falls flat.
Herbs: Fresh dill and dried oregano give the soup its signature Mediterranean flavor. While dill is traditional, parsley or fresh thyme can be used for a different herbal note. Use Greek oregano for the most authentic flavor.
Lemon adds brightness to lighten the starchy chickpeas and a touch of acidity that balances the rich flavors. I like to serve the soup with additional wheels or wedges of lemon.
Tahini: A creamy sesame paste that thickens the soup and gives it a luxurious texture.
- READ MORE: What is Tahini?
- TRY IT: Find the best Tahini at our shop.

Revithosoupa Greek chickpea soup garnished with dill, a drizzle of olive oil and a lemon slice in a bowl resting on a plate. Next to this is a baguette wrapped in a towel, a bowl of green olives, a plate of lemon slices, and the rest of the soup in a large pot.

How to Make Greek Chickpea Soup

Making Revithosoupa is a straightforward process that transforms simple pantry staples into a hearty, flavorful dish. By taking the time to prepare each component—like soaking the chickpeas and sauteeing the aromatics—you’ll unlock the deep, earthy flavors that make this soup so special. Follow these steps to create a comforting bowl of this traditional Greek favorite.

Par-cook the chickpeas. Soak 3 cups dried chickpeas in water overnight. Drain the soaked chickpeas and bring them to a boil in fresh water. Cook for 10 minutes, then drain and set aside. (Or use canned chickpeas.)
Sauté the vegetables. In a large soup pot, heat 2 tablespoons extra virgin olive oil over medium-high heat. Sauté 1 diced yellow onion until lightly golden, about 5 to 7 minutes. Add the 1/2 cup diced celery, 1 cup diced carrot, and 2 minced garlic cloves, and cook for an additional 3 minutes.
Simmer the soup. Add the chickpeas and 2 quarts vegetable broth to the pot. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Bring to a simmer, cover, and cook over low heat for about 1 hour, or until the chickpeas are tender.
Add the tahini. Stir in 2 tablespoons olive oil and 2 tablespoons tahini. Simmer uncovered for 15 to 20 minutes, stirring frequently, until the soup thickens slightly.
Blend and season. Transfer 2 cups of the soup to a blender and blend until smooth. Return the blended portion to the pot and stir to combine. Add 1/4 cup lemon juice, 1 teaspoon dried oregano, and 2 tablespoons finely chopped fresh dill. Cook for 2 more minutes, then remove from heat.
Finish and serve. Ladle the soup into bowls and garnish with an extra fresh dill and a drizzle of olive oil. Serve with lemon wheels or wedges.

Three Important Tips

If Using Dried Chickpeas Soak Them Overnight
Using dried chickpeas is key to achieving a lemon chickpea soup with the best flavor and texture, but soaking them overnight is essential for even cooking. If you’re in a pinch, canned chickpeas can be used, but the texture may be slightly softer.
Blend for Creaminess
Blending a portion of the soup creates a luxuriously creamy texture without the need for cream or butter. Don’t skip this step—it’s the secret to that velvety consistency.
Season to Taste
The balance of salt, lemon, and herbs makes Revithosoupa truly sing. Taste the soup before serving and adjust the seasonings to your preference for the perfect bowl every time.

How to Substitute Canned Chickpeas

If you’re short on time, canned chickpeas are a convenient substitute for cooking dried ones. Use 3 (15-ounce cans). Simply rinse and drain them well before adding to the soup along with the vegetable broth.

Since canned chickpeas are already cooked to the point of tenderness, you’ll only need to simmer them with the broth and aromatics for about 20 to 25 minutes to allow the flavors to meld. You can then proceed with the recipe as written.

What to Serve with Revithosoupa

This hearty soup is perfect on its own but pairs wonderfully with crusty bread or warm pita for dipping along with some briny green olives on the side. For a more substantial meal, serve it alongside a simple Greek salad or a plate of Stuffed Grape Leaves (Dolmades).

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