Harissa-Spiced Chickpea and Bulgur Bowls with Creamy Feta Dressing

This Middle Eastern-inspired bowl is a feast for the senses. A lemony bulgur salad studded with cucumber, tomato, scallions and fresh dill forms the base. On top, crispy harissa-spiced chickpeas and roasted bell pepper add crunch and heat, all drizzled with a creamy feta dressing.

It’s a balanced, satisfying meal that comes together easily. The combination of textures and flavors-tangy, spicy, creamy and fresh-makes every bite exciting. Perfect for a quick weeknight dinner or meal prep.

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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 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 servings, use 2 baking sheets; roast on top and middle racks, swapping halfway.) Roast on top rack until bell pepper is softened and chickpeas are lightly browned, 18-20 minutes. Note: Chickpeas may pop while roasting.
3. While vegetables roast, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder and salt (we used ½ tsp). (For 4 servings: 2 cups water, 1 tsp harissa powder, 1 tsp salt.) Bring to a boil, cover, reduce to 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 lemon. Trim and finely dice cucumber. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and mince dill fronds. In a small bowl, whisk together sour cream, 2 TBSP feta (4 TBSP for 4 servings) and 1 TBSP olive oil. Add water 1 tsp at a time until 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 (¼ tsp; ½ tsp for 4). If necessary, drain excess water from bulgur; stir into bowl along with cucumber, tomato, scallion whites, remaining feta and minced dill to taste. 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.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, quinoa or couscous would work well. Adjust cooking time and liquid according to package instructions.

Is this recipe gluten-free?

No, bulgur contains wheat. For a gluten-free version, substitute with quinoa or rice.

How do I store leftovers?

Store the tabbouleh and toppings separately in airtight containers in the refrigerator for up to 3 days. Add dressing just before serving.