Skip to content
Skip to content

Learn more about nutrition with the free Mini Course! Start or continue now ›

Lemon Herb and Veggie Chickpea Soup

Text Save
Photo of prepared recipe
Photo attribution: Mayra Reyes
Ready In: 45 minutes
Serves: 6
Low Added SugarDairy-freeVeganVegetarian

What you'll need

Large stockpot
Cutting board
Sharp knife
Measuring cups
Measuring spoons
Spatula or spoon


Serves 6
1 cup Farro cooked
2 tablespoons Canola Oil or of Safflower Oil or of Grapeseed Oil
1 Onion chopped
2 Carrots diced
2 stalks Celery diced
4 cloves Garlic
of Salt to taste
of Black Pepper to taste
6 cups Vegetable Broth
15 ounces Chickpeas canned, rinsed, drained
1 head Broccoli cut into small florets
4 cups Greens roughly chopped (kale, chard, etc.)
1/2 cup Herbs chopped (parsley, basil, oregano, thyme)
2 Lemon zested



Photo of step one

In a large stock or soup pot, heat oil over medium-high heat. Add onions, garlic, carrots, celery, salt and pepper and cook until softened, about 5-7 minutes.


Photo of step two

Add vegetable broth, chickpeas and cooked farro; bring to a boil and reduce heat to a simmer. Simmer for 10 minutes.


Photo of step three

Add broccoli, greens, herbs and lemon zest. Cook until broccoli and greens are tender, about 5 minutes. Add broth or water as needed.

Chef's Tips

To cook farro: combine 5 cups water, 1 cup farro and a pinch of salt. Bring to a boil. Cover and simmer for 45-60 minutes. Drain excess liquid.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 6

Amount Per Serving
Calories 308
% Daily Value*
Total Fat 8 g10%
Saturated Fat <1 g3%
Sodium 462 mg20%
Total Carbohydrate 49 g18%
Dietary Fiber 12 g43%
Protein 12 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Source: Shauna Schultz, RD, Nevada County Public Health
View other recipes from this source
We need your feedback

“Funded by USDA SNAP, an equal opportunity provider and employer. Visit for healthy tips.”