Harissa-Spiced Chickpea and Bulgur Bowl with Creamy Feta Dressing

This vibrant bowl brings together the best of Middle Eastern flavors in one satisfying meal. A lemony bulgur salad studded with cucumber, tomato and fresh dill serves as the base, while crispy harissa-spiced chickpeas and bell pepper add crunch and heat. A drizzle of creamy feta dressing ties it all together.

Perfect for a quick weeknight dinner, this recipe is as delicious as it is colorful. The combination of textures and bold spices will make it a new favorite.

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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. Preheat oven to 425°F. 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 drizzle of olive oil, 1 tsp harissa powder and salt. Roast until bell pepper is softened and chickpeas are lightly browned, 18-20 minutes. (For 4 servings, use 2 baking sheets and roast on top and middle racks.)
3. Meanwhile, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder and ½ tsp salt. 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.
4. Trim and finely dice cucumber and tomato. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and mince dill fronds. Zest and halve lemon. In a small bowl, whisk together sour cream, 2 tbsp feta and 1 tbsp olive oil. Add water 1 tsp at a time until drizzling consistency. Season with salt and pepper.
5. Squeeze juice from 1 lemon half into a large bowl. Whisk in 2 tbsp olive oil, lemon zest and ¼ tsp salt. Drain any excess water from bulgur, then stir into bowl along with cucumber, tomato, scallion whites, dill (start with half) and remaining feta. Season with salt and pepper.
6. Divide tabbouleh among bowls. Top with roasted bell pepper and chickpeas. Drizzle with feta dressing and sprinkle with scallion greens. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

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

How do I make this recipe vegan?

Replace sour cream and feta with vegan alternatives, such as plant-based yogurt and vegan feta or omit the dressing.

Can I prepare components ahead of time?

Yes, you can cook the bulgur and roast the chickpeas and bell pepper in advance. Store separately and assemble before serving.