Harissa-Spiced Chickpea Tabbouleh Bowls with Creamy Feta Dressing

This bowl is a celebration of textures and flavors: tender bulgur wheat tossed with fresh cucumber, tomato and dill, topped with crispy harissa-spiced chickpeas and bell pepper. A creamy feta dressing ties it all together for a satisfying meal.

Perfect for a weeknight dinner, this recipe comes together in about 30 minutes. The chickpeas get wonderfully crunchy in the oven while you prepare the salad. Drizzle with the tangy dressing and enjoy a bowl that’s as beautiful as it is delicious.

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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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

11 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook bulgur according to package directions; drain if needed and let cool slightly.
3. Drain and rinse chickpeas; pat dry. Toss with 1 tablespoon olive oil, harissa powder and 1/2 teaspoon salt. Spread on baking sheet. Roast 15-20 minutes until crispy, stirring halfway.
4. Meanwhile, make dressing: In a small bowl, combine feta, sour cream, juice of half the lemon, 2 tablespoons olive oil and 1/4 teaspoon salt. Mix well; set aside.
5. In a large bowl, combine cooked bulgur, cucumber, tomato, scallions, bell pepper and dill. Add juice of remaining lemon half, 2 tablespoons olive oil, 1/2 teaspoon salt and pepper to taste. Toss to combine.
6. Divide bulgur salad among bowls. Top with crispy chickpeas and drizzle with feta dressing. Serve immediately.

Recipe Tips

FAQ

Can I use another grain instead of bulgur?

Yes, quinoa or couscous work well as substitutes. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat chickpeas in the oven to restore crispiness.

Is harissa powder very spicy?

Harissa powder has a moderate heat. If you’re sensitive, start with 1/2 tablespoon and adjust to taste.