Harissa-Spiced Chickpea and Bulgur Bowl with Creamy Feta Dressing

This vibrant bowl brings together the best of Mediterranean flavors in one satisfying meal. A lemony bulgur tabbouleh with cucumber, tomato and fresh dill forms the base, while crispy harissa-spiced chickpeas and roasted bell pepper add crunch and heat. The whole thing is finished with a creamy feta dressing that ties every bite together.

Perfect for a quick weeknight dinner or meal prep, this bowl is packed with protein and fiber to keep you full and energized. The harissa powder gives the chickpeas a smoky kick, while the cool, creamy dressing balances the spice. It’s a one-bowl feast that’s as delicious as it is beautiful.

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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. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry all 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, use 2 baking sheets; roast on top and middle racks.) Roast on top rack until bell pepper is softened and chickpeas are lightly browned, 18-20 minutes. Tip: It’s natural for chickpeas to pop a bit while roasting.
3. While bell pepper and chickpeas roast, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder (be sure to measure) and salt (we used ½ tsp). (For 4 servings, combine bulgur with 2 cups water, 1 tsp harissa powder and 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use in 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 fronds from dill. In a small bowl, whisk together sour cream, 2 TBSP feta (4 TBSP for 4 servings) and 1 TBSP olive oil. (You’ll use the remaining feta in the next step.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Squeeze juice from 1 lemon half (whole lemon for 4 servings) into a large bowl. Whisk in 2 TBSP olive oil (4 TBSP for 4), lemon zest and salt (we used ¼ tsp). (For 4, use ½ tsp salt.) If necessary, drain any excess water from bulgur, then stir into bowl along with cucumber, tomato, scallion whites, remaining feta and minced dill to taste (start with half and add more from there if desired). Taste and season with salt and pepper.
6. Divide tabbouleh between bowls. 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.

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