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Chilled Chickpea Soup

Chilled Chickpea Soup

This chilled chickpea soup is everything you love about hummus in soup form. It's gluten-free and easy to make vegan (just leave out the feta). Plus it's packed with protein and calcium! 

Servings 4



  • 2 (14-ounce) cans chickpeas rinsed and drained
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic chopped
  • 1/2 teaspoon ground cumin
  • 2-2 1/2 cups plain, unsweetened almond milk or water
  • Kosher salt and freshly ground black pepper


  • 1 cup chopped tomatoes
  • 1 cup chopped cucumbers
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 cup minced red onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons minced pickled hot peppers optional
  • 1 cup feta cheese optional, omit for vegan version


For the soup:

  1. Peel the chickpeas by pressing them gently between your fingers. The skins should slide right off. 

  2. In a blender, combine the chickpeas, lemon juice, tahini, olive oil, garlic, and cumin. Add 2 cups of almond milk (or water) and blend until smooth. If the soup is still to thick for your liking, add the remaining 1/2 cup almond milk. Taste the soup and season with salt and pepper. Transfer the soup to the refrigerator and chill.

For the topping:

  1. Combine the tomatoes, cucumbers, olives, onion, parsley, and hot peppers and feta cheese (if using) in a small bowl. 

To serve:

  1. If the soup thickens a lot in the fridge, thin it with a little water. Ladle it into shallow bowls and spoon a a scoop of the topping into the middle of each bowl. Pass remaining topping on the side.

Recipe Notes

Adapted from the New York Times