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

This vibrant bowl is a Middle Eastern-inspired feast bursting with flavor. The base is a lemony bulgur salad studded with cucumber, tomato, scallions and fresh dill. On top, you’ll find crispy, harissa-spiced chickpeas and roasted bell pepper, all drizzled with a creamy feta dressing. It’s a satisfying and healthy meal that comes together easily.

The combination of textures-from the chewy bulgur to the crunchy chickpeas-and the tangy, herby flavors make every bite exciting. Perfect for a quick weeknight dinner or a meal-prep lunch, this bowl is sure to become a 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. 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.) Roast on top rack until bell pepper is softened and chickpeas are lightly browned, 18-20 minutes. Tip: Chickpeas may pop while roasting.
3. While bell pepper and chickpeas roast, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder and salt (we used ½ tsp). (For 4 servings, use 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 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 and 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 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 (¼ tsp; ½ tsp for 4). 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 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 any remaining lemon into wedges and serve on the side.

Recipe Tips

FAQ

Can I make this recipe ahead of time?

Yes, you can prepare the tabbouleh and roasted chickpeas separately and assemble just before serving. Store components in airtight containers in the fridge for up to 3 days.

What can I use instead of bulgur wheat?

Quinoa, couscous or cauliflower rice work well as substitutes. Adjust cooking times accordingly.

Is this recipe vegan?

No, it contains sour cream and feta cheese. For a vegan version, use plant-based sour cream and omit or replace feta with a vegan alternative.