Harissa-Spiced Chickpea and Bulgur Tabbouleh Bowls with Creamy Feta Dressing

This vibrant bowl is a Middle Eastern-inspired feast packed with flavor and texture. The base is a lemony bulgur salad with cucumber, tomato, scallions and fresh dill, topped with crispy harissa-spiced chickpeas and roasted bell pepper. A drizzle of creamy feta dressing ties it all together.

Perfect for a quick weeknight dinner or a satisfying lunch, this bowl is as nutritious as it is delicious. The chickpeas get wonderfully crispy in the oven, while the bulgur soaks up all the bright citrus and herb flavors. Customize it with your favorite toppings or add a protein of your choice.

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Ingredients

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

11 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry all produce. Drain and rinse chickpeas; pat very dry with paper towels. Core, deseed and dice bell pepper into ½-inch pieces.
2. Toss bell pepper and chickpeas on a baking sheet with a large drizzle of olive oil, 1 tsp harissa powder (2 tsp for 4 servings; you’ll use more later) and salt. Roast on top rack until bell pepper is softened and chickpeas are lightly browned, 18-20 minutes. (For 4, use 2 baking sheets; roast on top and middle racks.) TIP: It’s natural for chickpeas to pop a bit while roasting.
3. While bell pepper and chickpeas roast, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder and ½ tsp salt. (For 4 servings, combine bulgur with 2 cups water, 1 tsp harissa powder and 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use.
4. Meanwhile, trim and finely dice cucumber and tomato. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and mince fronds from dill. Zest and halve lemon. In a small bowl, whisk together sour cream, 2 TBSP feta (4 TBSP for 4 servings; you’ll use the rest later) and 1 TBSP olive oil. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Squeeze juice from 1 lemon half (whole lemon for 4 servings) into a large bowl. Whisk in 2 TBSP olive oil (4 TBSP for 4), lemon zest and ¼ tsp salt (½ tsp for 4). If necessary, drain any excess water from bulgur; stir into bowl along with cucumber, tomato, scallion whites, dill (to taste; start with half and add more from there if desired) and remaining feta. Taste and season with salt and pepper.
6. Divide tabbouleh between bowls or plates. Top with roasted bell pepper and chickpeas. Drizzle with feta dressing and sprinkle with scallion greens. Cut remaining lemon into wedges and serve on the side.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or farro. Adjust cooking time and liquid as needed.

How do I store leftovers?

Store the tabbouleh and toppings separately in airtight containers in the refrigerator for up to 3 days. Assemble just before eating.

Is this recipe vegan?

No, it contains sour cream and feta cheese. To make it vegan, use plant-based sour cream and vegan feta or omit the cheese.