Name: Lemon Chickpea Orzo Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 tablespoon olive oil or 1/4 cup water (for water saute); 1/2 onion, diced; 3 carrots, peeled and diced; 3 cloves garlic, minced; 7 – 8 cups vegetable broth or water (or combo); 1 cup whole wheat orzo; 2 cans (15oz.) chickpeas (garbanzo beans), drained and rinsed; 1/4 cup tahini; 1/4 – 1/2 cup lemon juice (about 2 – 4 large lemons); A large handful fresh baby kale or spinach; Chopped fresh dill, to taste; Mineral salt, to taste; Fresh cracked pepper or lemon-pepper, to taste

Jump to Recipe· 4.2 from 15 reviews

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If you’re craving a soup that feels like a warm Mediterranean hug in a bowl, look no further than this Lemon Chickpea Orzo Soup Recipe. It’s a vibrant mix of tender chickpeas, nutty whole wheat orzo, and bright, zesty lemon that effortlessly come together to create a dish that’s both hearty and refreshing. Inspired by the traditional Greek avgolemono but completely vegan, this soup is loaded with fresh herbs and greens, making every spoonful a perfect balance of comfort and nutrition. Whether you’re making a quick weeknight dinner or impressing friends at a casual lunch, this Lemon Chickpea Orzo Soup Recipe is one you’ll want to keep on repeat.

Ingredients You’ll Need

The image shows a round brown wooden board placed on a white marbled surface. On the left side, there are three long, whole orange carrots placed parallel to each other, next to a half white onion with its white inner layers visible. In the center, slightly to the left, a white bowl filled with small uncooked orzo pasta graces the board. Above it, two lemon halves with pale yellow flesh and another whole lemon are positioned near a small bunch of bright green dill. To the right, a small white bowl contains a beige creamy sauce, and next to it, a larger white bowl filled with round beige chickpeas rests on a bed of fresh dark green leafy kale spread across the bottom half of the board. Photo taken with an iphone --ar 4:5 --v 7

Simple, wholesome ingredients are all it takes to bring this Lemon Chickpea Orzo Soup Recipe to life. Each item plays its part—whether adding depth, freshness, creaminess, or a hearty texture—making this soup feel like a well-thought-out meal rather than a quick fix.

Olive oil or water sauté: Use 1 tablespoon of olive oil for richness or 1/4 cup water for a lighter start to cook the vegetables.
Onion (1/2, diced): Adds sweetness and a subtle savory foundation to the broth.
Carrots (3, peeled and diced): Bring natural sweetness and vibrant color to brighten the soup.
Garlic (3 cloves, minced): Infuses aromatic depth and a warmly pungent note.
Vegetable broth or water (7-8 cups): The heart of your soup base—broth adds richness; water keeps it light and lets other flavors shine.
Whole wheat orzo (1 cup): Offers a comforting chewiness plus added fiber, making this soup truly satisfying.
Chickpeas (2 cans, drained and rinsed): Protein-packed and creamy, chickpeas give this soup its hearty character.
Tahini (1/4 cup): Adds a silky texture and subtle earthiness to bring everything together beautifully.
Lemon juice (1/4–1/2 cup): The star of the show—freshly squeezed to give that zesty brightness that lifts the entire soup.
Fresh baby kale or spinach (a large handful): Greens add a pop of color and a gentle bitterness that balances the lemon.
Fresh dill (to taste): Brings that unmistakable Mediterranean herbaceous fragrance and flavor.
Mineral salt and freshly cracked pepper or lemon-pepper (to taste): Seasoning that enhances every bite and ties the flavors harmoniously together.

How to Make Lemon Chickpea Orzo Soup Recipe

Step 1: Sauté Your Aromatics

Start by heating your olive oil or water in a large pot over medium heat. Toss in the diced onion and carrots, letting them soften and build flavor over about 5 to 7 minutes. Then add minced garlic and cook just one more minute to release its aroma without burning it. This base is where your soup starts to get beautifully fragrant and inviting.

Step 2: Build the Broth and Add Orzo and Chickpeas

Pour in your vegetable broth or water and bring the mixture to a boil. Once boiling, stir in the whole wheat orzo and chickpeas. Lower the heat to a gentle medium-low boil, and let it cook for about 8 to 9 minutes until the orzo turns tender but still has a slight bite. This is the moment where the soup starts coming together into a hearty, filling meal.

Step 3: Stir in Tahini, Lemon, and Greens

Remove your pot from heat, then whisk in the tahini and lemon juice—starting with 1/4 cup and adding more if you want to amp up that bright citrus zing. The tahini creates a luscious creaminess that complements the tangy lemon perfectly without any dairy. Next, fold in your baby kale or spinach; within minutes, the greens will soften and add vibrant color and nutrition to your bowl.

Step 4: Season and Add Fresh Dill

Finally, generously sprinkle in fresh chopped dill along with mineral salt and pepper to taste. Dill is the finishing touch that ties this whole soup to its Greek roots, adding a fresh, slightly anise-like pop of flavor that makes every spoonful irresistible. The soup will thicken as it stands—feel free to thin it out with extra broth or water if needed.

How to Serve Lemon Chickpea Orzo Soup Recipe

The image shows a white speckled bowl filled with a light yellow broth soup that has multiple layers of ingredients. At the bottom, there are small orzo pasta pieces mixed with beige chickpeas, vibrant orange carrot cubes, and translucent onion pieces. On top of the soup, dark green spinach leaves and fresh dill sprigs add a pop of color. A thin lemon slice floats near the center, partially submerged in the broth. A gold spoon rests inside the bowl, adding a subtle metallic touch. The bowl is placed on a white marbled surface with a small piece of oat-covered brown bread near the top corner and a dark gray cloth near the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Lemon Chickpea Orzo Soup Recipe truly shine at the table, top each bowl with a sprinkle of freshly chopped dill or a few lemon zest curls for extra zing. A drizzle of extra virgin olive oil or a dusting of cracked lemon-pepper can elevate the experience, making each bowl feel special and restaurant-worthy.

Side Dishes

This soup pairs beautifully with crusty artisan bread, perfect for soaking up every last drop of the delicious broth. A simple green salad or a plate of grilled vegetables also complements the zesty brightness of the soup without overpowering it, keeping the meal balanced and light.

Creative Ways to Present

For a fun twist, serve the soup in rustic mugs or hollowed-out bread bowls for a cozy, casual vibe. Garnishing with edible flowers like nasturtiums or sprigs of fresh dill can add visual appeal, making this humble soup feel like a centerpiece for your table.

Make Ahead and Storage

Storing Leftovers

This Lemon Chickpea Orzo Soup Recipe keeps exceptionally well—simply transfer any leftovers to an airtight container and store in the refrigerator for up to 4 days. The flavors actually deepen and meld after resting, so reheated soup tastes just as delicious, if not better!

Freezing

You can freeze this soup, but be mindful that the orzo may absorb liquids and soften further when reheated. For best results, freeze the soup without the greens and add fresh baby kale or spinach when reheating. Store in freezer-safe containers for up to 3 months.

Reheating

To reheat, warm your soup gently on the stovetop over medium heat, adding a splash of broth or water as needed to bring back the perfect consistency. Stir in fresh greens and a squeeze of lemon for a bright, vibrant finish before serving.

FAQs

Can I make this soup gluten-free?

Absolutely! Swap out the whole wheat orzo for a gluten-free pasta like brown rice or quinoa orzo, or use small gluten-free pasta shapes to keep the texture just right.

Is there a way to make this soup creamier without tahini?

If you’re not a fan of tahini, try blending a portion of the chickpeas with some broth before adding them back to the soup to create a natural creaminess without altering the flavor too much.

Can I use fresh lemon zest instead of juice?

Fresh lemon juice is key to capturing the authentic bright flavor in this Lemon Chickpea Orzo Soup Recipe, but adding a little lemon zest alongside the juice can amp up the citrus aroma and depth.

What can I substitute for the baby kale or spinach?

Other tender greens like Swiss chard, beet greens, or even finely chopped collard greens work well. Just add them towards the end of cooking so they don’t become too tough.

How can I make this soup more filling?

Add extra chickpeas or toss in some cooked quinoa or lentils alongside the orzo for added protein and substance. A swirl of vegan yogurt on top can also make it more indulgent and satisfying.

Final Thoughts

There is something utterly comforting about a bright, nourishing bowl of soup that warms your heart and satisfies your hunger all at once. This Lemon Chickpea Orzo Soup Recipe has quickly become a favorite in my kitchen because it’s easy to make, packed with wholesome ingredients, and bursting with fresh, vibrant flavors. I truly hope you give it a try and find as much joy in its simplicity and zestiness as I do every single time.

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Lemon Chickpea Orzo Soup Recipe

Ingredients You’ll Need