This creamy dreamy Lemony Chickpea Soup is packed with nourishing ingredients like beans and veggies and is perfectly balanced with bright, zesy, tangy flavor of lemon! Made entirely in one pot and in less than an hour, simply toss everything in the pot, set it and forget it! The perfect healthy vegetable soup recipe that you’re going to be absolutely obsessed with!

Two small blue and green soup bowls with soup inside with chickpeas, celery and rice.

Friends, if you were to ask me my favorite food of all time, it would definitely be soup, which shouldn’t be a surprise, since I share so many healthy and delicious soup recipes!

But when I’m looking for a soup that’s equal parts healthy and hearty, this creamy chickpea soup recipe is what I reach for! It’s perfectly balanced with a bright, zesty, tangy flavor of lemon and soooo nourishing, I swear I could eat it every single day and be happy.

Large pot with carrots, celery, onion and spices cooking in it.

Delicious AND Healthy!

This easy vegan soup with canned chickpeas is pretty amazing because it’s well-balanced enough to be a healthy main dish recipe with protein, fiber, healthy fats and tons of veggies, which makes men very happy as a Registered Dietitian!

Bonus points because just like my 25-Minute Marry Me Gnocchi Soup, it also comes together quickly and is a ‘set it and forget it’ type one-pot lemon chickpea soup, meaning you can leave it simmering away on the stove and go back to doing what you actually want to be doing with your day.

White background with canned chickpeas, carrots, onion, garlic, uncooked brown rice and celery on it.

Simple Ingredients You Probably Already Have!

Woohoo, time to cook! This easy veggie soup uses ingredients that you probablyyyyy already have on hand, like canned chickpeas, brown rice, and simple veggies like carrots and celery.

I’ve tested this recipe using both precooked and uncooked rice, and it turns out delicious every time! I prefer to cook the rice in the soup because it’s one less thing I have to think about, but you do you!

If you do use precooked rice, you can decrease the amount of veggie stock by 1-2 cups, based on your soupy-ness preferences, since the rice won’t need to absorb any of the water since it’s already cooked.

If you have some extra time and veggie scraps lying around, why not try making this soup with my Homemade Vegetable Stock?! It seriously requires almost no effort to make and costs nothing since we use kitchen scraps!

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Time to Make Lemony Chickpea Soup!

All aboard the soup train because it’s leaving the station! Time to make this creamy dreamy delicious soup. I’m drooling just thinking about it, so let’s begin:

Large pot with celery, onion and carrots with spices and a wooden spoon stirring.
Step 1: Sauté carrots, onion, celery and spices.
Large pot with chickpeas, uncooked rice and diced veggies inside and veggie stock being poured in.
Step 2: Add chickpeas, rice, vegetable stock and soy milk.
Large pot with lots of soup inside and spinach.
Step 3: Simmer until veggies are softened, then add lemon juice, nutritional yeast and spinach.
Two small blue and green soup bowls with soup inside with chickpeas, celery and rice.
Step 4: Enjoy!

My Hot Tip For Leftovers

I’m gonna be so real with you… I’ve tested storing this healthy Mediterranean soup as leftovers in the fridge, and can confirm that if you do this, there’s a big chance that the rice in the soup will absorb a lot of the liquid. But guess what, it still tastes AMAZING when you reheat it, even though it takes on more of a stew consistency than a soup.

Otherwise, you can add another cup or two of veggie stock when you’re reheating, but understand that the flavors might be diluted a bit!

Two small blue and green soup bowls with soup inside with chickpeas, celery and rice.
Two small blue and green soup bowls with soup inside with chickpeas, celery and rice.
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Healthy, Creamy Lemony Chickpea Soup (With Canned Chickpeas!)

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Lauren McNeill, RD
This creamy dreamy soup is packed with nourishing ingredients like beans and veggies and is perfectly balanced with bright, zesy, tangy flavor of lemon! Made entirely in one pot and in under an hour, you can seriously just toss everything in the pot, set it and forget it! The perfect healthy vegetable soup recipe that you're going to be absolutely obsessed with!
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Ingredients
 

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 3 carrots, diced
  • 4 stalks of celery, diced
  • 2 tsp dried dill
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp chili flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 540 ml canned chickpeas, drained and rinsed
  • 1/2 cup uncooked brown rice
  • 5 cups low sodium vegetable stock
  • 1 cup soy milk, or other plant-based milk
  • 2 large handful spinach
  • 2 tbsp nutritional yeast
  • 2 tbsp miso paste
  • 2 lemons, juiced

Equipment

  • 1 Large pot

Instructions
 

  • Start by placing a large pot over medium heat and adding your oil. Once the oil has warmed up, add the onion, garlic, carrot and celery. Sauté until the onion is translucent, about 3-4 minutes.
  • Add the thyme, rosemary, dill, red pepper flakes, salt and pepper and sauté for another 1-2 minutes until fragrant.
  • Then, add the veggie stock, soy milk, chickpeas and uncooked brown rice and stir to combine. Increase the heat to high until the soup comes to a light boil, then reduce back down to low and cover to simmer for about 20-25 minutes, or until the brown rice is cooked through.
  • Stir in the miso paste, lemon juice, nutritional yeast and spinach. Make sure the miso paste melts into the soup by giving it a few stirs. Serve and enjoy!

Notes

Storing leftovers: If you’re cool with the stew consistency from the rice absorbing some extra broth, I recommend storing leftovers in an airtight container for up to 4 days!
Serving: 1g, Calories: 300kcal, Carbohydrates: 45g, Protein: 12g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 890mg, Potassium: 533mg, Fiber: 9g, Sugar: 7g, Vitamin C: 11mg
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!