Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can chickpeas, drained and rinsed; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 medium lemon, zested and juiced; 1 cup coconut milk; 2 tablespoons olive oil; Salt and black pepper to taste; Fresh parsley and dill for garnish

Highlighted under: Healthy & Light

I absolutely love this Creamy Lemon Chickpea Soup! It’s a delightful blend of flavors that brightens up any day. The tangy lemon combined with the rich creaminess of the chickpeas creates a perfect harmony. I often make this when I need a quick and nourishing meal, as it’s both simple and satisfying. The addition of fresh herbs at the end elevates the soup, making it an everyday favorite in my kitchen. Trust me, once you try it, you’ll want to keep this recipe close at hand!

Created by

Brianna Tate

Last updated on 2026-01-18T12:31:12.698Z

When I first attempted to create this Creamy Lemon Chickpea Soup, I was in search of a comforting meal that had a bright, fresh flavor. After several trials, I discovered that adding lemon juice and zest at two different stages made all the difference in achieving that vibrant taste. I also found that using a combination of fresh herbs like parsley and dill truly enhanced the dish’s appeal and aroma.

One specific tip I can share from my experience is to blend a portion of the soup to add creaminess while keeping some chickpeas whole for texture. This simple technique results in a satisfying balance that makes every spoonful delightful. So whether I enjoy it on a chilly day or a warm afternoon, this soup never fails to hit the spot!

        Why You'll Love This Recipe
        Bright and tangy lemon flavor that refreshes your palate
Creamy texture from blended chickpeas makes it comforting
Quick and easy to prepare, perfect for busy weeknights

      

The Importance of Choosing the Right Chickpeas

When making this Creamy Lemon Chickpea Soup, the type of chickpeas you choose can significantly impact the final flavor and texture. I recommend using canned chickpeas for convenience, but if you prefer dried ones, soak them overnight before cooking. Ensure they are cooked until tender, as undercooked chickpeas can lead to a grainy texture in the soup. The creaminess you seek comes from blending these legumes, so starting with well-prepared chickpeas is essential.

For a different twist, consider using flavored chickpeas, such as those packed in spices or herbs. However, if you go this route, be mindful of adjusting the salt in your dish. This adds a new dimension of flavor, enhancing the brightness of the lemon, but can also change the overall taste profile, so taste as you go.

Enhancing the Flavor Profile

The combination of lemon juice and zest adds not just acidity but a bright aroma that elevates the soup. Always zest your lemon before juicing it; zesting afterwards can be a messy process. Fresh lemon is key here, as bottled lemon juice may lack the vibrant flavor that fresh citrus brings. Consider adding a pinch of lemon zest during the blending stage for an extra burst of freshness.

For herbal notes, don’t shy away from experimenting with fresh herbs. While parsley and dill are classic garnishes, you might also try basil or cilantro for a unique flavor twist. Add these herbs right before serving, as they retain their freshness better this way.

Make-Ahead Tips and Storage

This soup can easily be made in advance and stored for later use. After preparation, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to four days. When reheating, do so gently on low heat, adding a splash of water or vegetable broth if the soup thickens too much. Stir it frequently to ensure it heats evenly without burning on the bottom.

If you want to freeze the soup, I suggest leaving out the coconut milk until you're ready to serve it. Freeze the base for up to three months, and when you reheat it, stir in the coconut milk for that smooth creaminess. This method preserves the texture and flavor, allowing you to enjoy a freshly made taste even after months.

Ingredients

Ingredients for Creamy Lemon Chickpea Soup

1 can chickpeas, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 medium lemon, zested and juiced
1 cup coconut milk
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley and dill for garnish

Instructions

Sauté the Base

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add Chickpeas and Broth

Add the drained chickpeas and vegetable broth to the pot. Bring to a boil, then reduce to a simmer for about 10 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth. You can also transfer it to a blender in batches if you prefer.

Add Creaminess

Stir in coconut milk and add lemon juice and zest. Season with salt and black pepper to taste. Simmer again for another 5 minutes to let the flavors meld.

Garnish and Serve

Ladle the soup into bowls, garnish with fresh parsley and dill, and enjoy hot!

Pro Tips

For an extra kick, consider adding a pinch of red pepper flakes while sautéing the onions. This adds a delightful heat that complements the lemon beautifully.

Serving Suggestions

This Creamy Lemon Chickpea Soup is versatile and can serve as a meal on its own, but pairing it with a crusty bread or a fresh salad can create a well-rounded dining experience. A sprinkle of croutons on top can add an appealing crunch, contrasting with the soup's smoothness. Additionally, a dollop of Greek yogurt or a drizzle of extra virgin olive oil just before serving can enhance creaminess and flavor.

If you're feeling adventurous, consider serving it alongside a quinoa salad for added protein and texture. You can also serve over cooked grains like brown rice or farro to make a heartier meal that keeps you full longer.

Variations to Try

While the recipe is delicious as is, you can alter it depending on your dietary needs or personal preferences. To make it lighter, try substituting part of the coconut milk with low-fat milk or almond milk; just remember that it will change the richness. For those avoiding dairy, coconut milk is a perfect vegan alternative that still gives a creamy mouthfeel.

For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce during cooking. You can even include chopped spinach or kale towards the end of cooking for added nutrients and color. These additions will not only enhance the nutrition profile but also add a different layer of flavor to the soup.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas! Just soak them overnight and cook them until tender before adding them to the soup.

→ Can I add other vegetables to the soup?

Absolutely! Carrots, spinach, or zucchini would all be delicious additions that provide extra nutrients and flavor.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

→ Is this soup vegan?

Yes! The soup is completely vegan, especially if you use a plant-based broth.