Harissa-Spiced Chickpea and Bulgur Bowls with Creamy Feta Dressing

This vibrant bowl is a one-dish Middle Eastern-inspired feast bursting with flavor. The base is a lemony bulgur salad studded with cucumber, tomato, scallions and fresh dill. On top, you’ll find crispy harissa-spiced chickpeas, sweet bell pepper and a drizzle of creamy feta dressing. It’s a satisfying, healthy meal that comes together quickly.

Perfect for a weeknight dinner or meal prep, these bowls are packed with protein, fiber and fresh vegetables. The combination of textures-from the chewy bulgur to the crunchy chickpeas-makes every bite exciting. Serve warm or at room temperature for a delicious and nourishing dish.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

11 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the bulgur: In a small pot, bring 1 cup water and a pinch of salt to a boil. Add the bulgur, reduce heat to low, cover and simmer for 12-15 minutes until tender. Drain any excess water and let cool.
2. Prepare the chickpeas: Drain and rinse the chickpeas. Pat dry with a paper towel. In a bowl, toss chickpeas with 1 tablespoon olive oil, harissa powder and 1/2 teaspoon salt.
3. Roast the chickpeas: Spread the seasoned chickpeas on a baking sheet. Roast at 425°F (220°C) for 15-20 minutes, shaking halfway, until golden and crispy.
4. Make the dressing: In a small bowl, crumble the feta cheese. Add sour cream, juice of half the lemon and 2 tablespoons olive oil. Mix until creamy. Season with salt to taste.
5. Prepare the vegetables: Dice the cucumber, tomato and bell pepper into small cubes. Thinly slice the scallions (white and green parts). Chop the dill.
6. Assemble the salad: In a large bowl, combine the cooked bulgur, cucumber, tomato, bell pepper, scallions and dill. Squeeze the remaining lemon juice over the top, add 2 tablespoons olive oil and 1/2 teaspoon salt. Toss well.
7. Serve: Divide the bulgur salad among bowls. Top with crispy chickpeas and drizzle with the creamy feta dressing. Enjoy!
8. Tip: For extra flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute quinoa, couscous or farro. Adjust cooking time accordingly.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving.

Is this recipe vegan?

No, it contains feta and sour cream. For a vegan version, use a plant-based feta and yogurt.