Harissa-Spiced Chickpea and Bulgur Bowls with Creamy Feta Dressing

These vibrant bowls are a celebration of bold flavors and satisfying textures. A lemony bulgur salad studded with cucumber, tomato and fresh dill forms the base, while crispy harissa-spiced chickpeas and roasted bell pepper add crunch and warmth. A drizzle of creamy feta dressing ties it all together.

Perfect for a wholesome lunch or dinner, this recipe is easy to customize and packed with plant-based protein. The combination of tangy feta, zesty lemon and smoky harissa will make this a new favorite in your meal rotation.

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Ingredients

1 unit 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 Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit 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

3 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. 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. On a baking sheet, toss bell pepper and chickpeas with a drizzle of olive oil, 1 tsp harissa powder and salt. Roast on top rack until bell pepper is softened and chickpeas are lightly browned, 18-20 minutes. (For 4 servings, divide between 2 baking sheets and roast on top and middle racks.)
3. Meanwhile, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder and salt. Bring to a boil, 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. Zest and halve lemon. Finely dice cucumber and tomato. Thinly slice scallions, separating whites from greens; mince whites. Pick and mince dill. In a small bowl, whisk together sour cream, 2 tbsp feta 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 into a large bowl. Whisk in lemon zest, 2 tbsp olive oil and salt. If needed, drain excess water from bulgur, then 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. Serve with lemon wedges.

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 the grain’s instructions.

How do I make this recipe vegan?

Replace sour cream with a plant-based yogurt and omit feta cheese or use a vegan feta alternative.

Can I prepare components ahead of time?

Yes, you can cook the bulgur and roast the chickpeas and bell pepper in advance. Store separately and assemble just before serving.