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 loaded with cucumber, tomato, and dill forms the base, topped with crispy harissa-spiced chickpeas and roasted bell pepper. A drizzle of creamy feta dressing ties it all together.

Perfect for a quick weeknight dinner or a healthy lunch, this dish is as delicious as it is colorful. The combination of textures and 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 (220°C). 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 teaspoon harissa powder (2 teaspoons for 4 servings), and salt. Roast on top rack 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.) Note: Chickpeas may pop while roasting.
3. While the vegetables roast, in a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), ½ teaspoon harissa powder (1 teaspoon for 4), and salt (½ teaspoon kosher salt for 2 servings, 1 teaspoon for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use.
4. Meanwhile, zest and halve the lemon. Finely dice cucumber and tomato. Thinly slice scallions, separating whites from greens; mince the whites. Pick and mince dill fronds. In a small bowl, whisk together sour cream, 2 tablespoons feta (4 tablespoons for 4 servings), and 1 tablespoon olive oil. Add water 1 teaspoon at a time until the dressing reaches a drizzling consistency. Season with salt and pepper.
5. Squeeze juice from one lemon half (whole lemon for 4 servings) into a large bowl. Whisk in 2 tablespoons olive oil (4 tablespoons for 4), lemon zest, and salt (¼ teaspoon kosher salt for 2, ½ teaspoon for 4). If necessary, drain any excess water from bulgur, then stir into the bowl along with cucumber, tomato, scallion whites, remaining feta, and dill to taste (start with half and add more as desired). Season with salt and pepper.
6. Divide the tabbouleh among 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.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute quinoa or couscous. Adjust cooking time and liquid according to package instructions.

How do I make this dish vegan?

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

Can I prepare components ahead of time?

Yes, the tabbouleh and dressing can be made a day in advance. Store separately in the fridge. Roast the chickpeas and bell pepper just before serving for best texture.