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

This vibrant bowl is a Middle Eastern-inspired feast packed with fresh flavors and satisfying textures. A lemony bulgur salad with cucumber, tomato and dill forms the base, 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 meal prep, this recipe comes together in about 30 minutes. The chickpeas get wonderfully crispy in the oven while the bulgur cooks and the tangy feta dressing adds a cool, creamy finish.

Log in to save recipes and build weekly shopping lists.

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. Preheat oven to 425°F (220°C) with a rack in the top position (and middle for 4 servings). Drain and rinse chickpeas; pat very dry with paper towels. Core, deseed and dice bell pepper into ½-inch pieces.
2. On a baking sheet, toss bell pepper and chickpeas with a drizzle of olive oil, 1 teaspoon harissa powder (2 teaspoons for 4 servings) and salt. Roast on top rack until bell pepper is softened and chickpeas are lightly browned, 18-20 minutes. (For 4 servings, divide between two baking sheets and roast on top and middle racks.) Note: Chickpeas may pop while roasting.
3. Meanwhile, in a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), ½ teaspoon harissa powder (1 teaspoon for 4) and ½ teaspoon salt (1 teaspoon for 4). Bring to a boil, cover and reduce to a low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use.
4. While bulgur cooks, trim and finely dice cucumber and tomato. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and mince dill fronds; discard stems. Zest and halve the lemon. In a small bowl, whisk together sour cream, 2 tablespoons feta (4 tablespoons for 4 servings) and 1 tablespoon olive oil. Add water 1 teaspoon at a time until dressing reaches a drizzling consistency. Season with salt and pepper.
5. Squeeze juice from one lemon half (whole lemon for 4 servings) into a large bowl. Whisk in 2 tablespoons olive oil (4 tablespoons for 4), lemon zest and ¼ teaspoon salt (½ teaspoon for 4). If needed, drain any excess water from bulgur; stir bulgur into the bowl along with cucumber, tomato, scallion whites, dill (start with half and add more to taste) and remaining feta. Season with salt and pepper.
6. Divide tabbouleh among 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, quinoa or couscous work well. Adjust cooking time and liquid as needed.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat chickpeas and bell pepper in the oven to restore crispiness.

Is this recipe vegan?

It can be made vegan by omitting the feta and sour cream or using plant-based alternatives.