This chickpea soup recipe is comforting yet bright, seasoned with fresh dill and lots of lemon.Easy to make in 30 minutes, it's a perfect weeknight meal! Jeanine Donofrio Phoebe MoorePublished Mar 8, 2026 Jump to recipe This chickpea soup recipe is my idea of the perfect weeknight dinner.Canned chickpeas, the starting point of so many of my favorite dinners, are the star ingredient here. Some stay whole for texture, while the rest blend with tahini to make the soup lightly creamy.

Spinach, dill, and a squeeze of lemon juice brighten the whole thing up.This chickpea soup comes together in 30 minutes, calls for basic pantry ingredients, and is still somehow comforting, satisfying, and fresh.I first shared it in Simple Feel Good Food, and it’s since become one of the most-made recipes in the book—by me and by readers.I hope it earns a spot in your weeknight rotation too!Why You’ll Love This Chickpea Soup Recipe It’s bright and nourishing. This lemony chickpea soup is totally vegan and gluten-free.Blended chickpeas and tahini (not cream) create its creamy texture while adding fiber and plant-based protein.

Leafy greens and herbs make it feel super-fresh.It calls for simple ingredients.Got a few cans of chickpeas and vegetable broth handy? You’re well on your way to making this soup! It’s easy to make in 30 minutes. Scallions and dill are the only ingredients you have to chop.

What more could you want on a weeknight? Chickpea Soup IngredientsHere’

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