Harissa-Spiced Chickpea Tabbouleh Bowls with Creamy Feta Dressing

This vibrant bowl brings together the best of Middle Eastern flavors in one satisfying meal. A lemony bulgur tabbouleh loaded with cucumber, tomato, and dill serves as 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 dish is packed with texture and bold spices. The chickpeas get wonderfully crunchy in the oven, while the tabbouleh stays fresh and bright. It’s a wholesome, veggie-forward meal that will leave you feeling energized.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView 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) and adjust rack to top position. Wash and dry all produce. Drain and rinse chickpeas, then pat very dry with paper towels. Core, deseed, and dice bell pepper into ½-inch pieces.
2. On a baking sheet, toss bell pepper and chickpeas with a drizzle of olive oil, 1 teaspoon harissa powder, and salt. Roast on top rack until bell pepper is softened and chickpeas are lightly browned, 18–20 minutes. (Note: Chickpeas may pop while roasting.)
3. Meanwhile, in a small pot, combine bulgur, 1 cup water, ½ teaspoon harissa powder, and ½ teaspoon 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. Turn off heat and keep covered until ready to use.
4. While bulgur cooks, finely dice cucumber and tomato. Trim and thinly slice scallions, separating whites from greens; mince the whites. Pick dill fronds from stems and mince. Zest and halve the lemon. In a small bowl, whisk together sour cream, 2 tablespoons feta, and 1 tablespoon olive oil. Add water 1 teaspoon at a time until dressing reaches a drizzling consistency. Season with salt and pepper.
5. Squeeze juice from one lemon half into a large bowl. Whisk in 2 tablespoons olive oil, lemon zest, and ¼ teaspoon salt. If needed, drain excess water from bulgur. Add bulgur to the bowl along with cucumber, tomato, scallion whites, dill (start with half and add more to taste), and remaining feta. Toss to combine. Season with salt and pepper.
6. Divide tabbouleh among bowls. Top with roasted bell pepper and chickpeas. Drizzle with feta dressing and sprinkle with scallion greens. Serve with remaining lemon wedges 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 and liquid according to the grain’s package instructions.

How do I store leftovers?

Store the tabbouleh and toppings separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep the chickpeas crispy.

Is this recipe vegan?

No, it contains sour cream and feta cheese. To make it vegan, use plant-based sour cream and omit the feta or use a vegan alternative.