Harissa Chicken Tabbouleh Bowls with Crispy Chickpeas and Feta Dressing

This vibrant bowl brings together the fresh, herby flavors of tabbouleh with warm Middle Eastern spices and a creamy feta dressing. It’s a satisfying meal that’s as beautiful as it is delicious.

Lemony bulgur wheat is tossed with cucumber, tomato and dill, then topped with harissa-spiced roasted chickpeas, bell pepper and a drizzle of tangy feta dressing. Perfect for a weeknight dinner or meal prep.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.5 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

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

11 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Core, deseed and dice bell pepper into ½-inch pieces. Drain and rinse chickpeas; pat very dry with paper towels.
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) and salt. (For 4, divide between 2 sheets; roast on top and middle racks.) Roast on top rack until bell pepper is softened and chickpeas are lightly browned, 18-20 minutes. (Chickpeas may pop while roasting.)
3. While vegetables roast, combine bulgur, 1 cup water (2 cups for 4), ½ tsp harissa powder (1 tsp for 4) and salt (½ tsp for 2; 1 tsp for 4) in a small pot. Bring to a boil, cover, reduce to low simmer. Cook until water absorbed and bulgur tender, 12-15 minutes. Keep covered off heat until step 5.
4. Meanwhile, zest and halve lemon. Trim and finely dice cucumber and tomato. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and mince dill. In a small bowl, whisk together sour cream, 2 Tbsp feta (4 Tbsp for 4) and 1 Tbsp olive oil. Add water 1 tsp at a time until drizzling consistency. Season with salt and pepper.
5. Squeeze juice from one lemon half (whole lemon for 4) into a large bowl. Whisk in lemon zest, 2 Tbsp olive oil (4 Tbsp for 4) and salt (¼ tsp for 2; ½ tsp for 4). Drain any excess water from bulgur, then stir into bowl along with cucumber, tomato, scallion whites, remaining feta and minced dill (start with half, add more to taste). 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 on the side.

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 according to package directions.

How do I store leftovers?

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

Can I make this vegetarian?

Absolutely! Omit the chicken and add extra chickpeas or roasted vegetables for protein.