Harissa-Spiced Chickpea and Bulgur Tabbouleh Bowls with Creamy Feta Dressing

This vibrant bowl is a Middle Eastern-inspired feast bursting with flavor. A lemony bulgur salad 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 meal prep, this bowl is packed with protein, fiber and fresh ingredients. The combination of textures-from the crunchy chickpeas to the tender bulgur-makes every bite satisfying.

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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; you’ll use more later) and salt. Roast on top rack until bell pepper is softened and chickpeas are lightly browned, 18-20 minutes. (For 4, use 2 baking sheets; roast on top and middle racks.) Note: Chickpeas may pop while roasting.
3. While roasting, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder and salt (for 4 servings: 2 cups water, 1 tsp harissa powder, 1 tsp kosher salt). Bring to a boil, cover and reduce to low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until step 5.
4. Meanwhile, zest and halve lemon. Finely dice cucumber and tomato. 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; reserve rest) 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) into a large bowl. Whisk in 2 tbsp olive oil (4 tbsp for 4), lemon zest and salt (¼ tsp kosher salt; ½ tsp for 4). Drain excess water from bulgur if needed, then stir into bowl along with cucumber, tomato, scallion whites, remaining feta and minced dill to taste (start with half, add more if desired). 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, you can substitute bulgur with quinoa or couscous. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat chickpeas in the oven to restore crispiness.

Is this recipe gluten-free?

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