Chicken & Chickpea Tabbouleh Bowls
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Chicken & Chickpea Tabbouleh Bowls

Chicken & Chickpea Tabbouleh Bowls

with Creamy Feta Dressing

We’re big fans of the ubiquitous “power bowl,” but we have to admit: This one’s extra special. It’s a one-bowl Middle Eastern–style feast that’s positively bursting with flavor. The base is a lemony bulgur salad with cucumber, tomato, scallion whites, and dill. On top, there’s crispy, harissa-spiced chickpeas, bell pepper, and a drizzle of creamy feta dressing. It doesn’t get much better than this!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit

Bell Pepper

1 tablespoon

Harissa Powder

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Mini Cucumber

1 unit


2 unit


¼ ounce


1 unit


3 tablespoon

Sour Cream

(Contains Milk)

½ cup

Feta Cheese

(Contains Milk)

10 ounce

Chicken Cutlets

Not included in your delivery

11 teaspoon

Olive Oil



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories990 kcal
Fat48 g
Saturated Fat12 g
Carbohydrate89 g
Sugar10 g
Dietary Fiber15 g
Protein54 g
Cholesterol145 mg
Sodium1510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Small pot
Large Pan
Small Bowl
Large Bowl


Start Prep

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Drain and rinse chickpeas; pat very dry with paper towels.

Season & Roast

• 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. (You’ll use more harissa powder in the next step.) (For 4, divide between 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. (It’s natural for chickpeas to pop a bit while roasting.)

Cook Bulgur

• While bell pepper and chickpeas roast, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder (be sure to measure), and salt (we used ½ tsp). (For 4 servings, use 2 cups water, 1 tsp harissa powder; we used 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to use in step 5.

While bulgur cooks, pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken to hot pan. Cook until browned and cooked through, 3-5 minutes per side.

Finish Prep & Mix Dressing

• 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 fronds from dill. • In a small bowl, whisk together sour cream, 2 TBSP feta (4 TBSP for 4 servings), and 1 TBSP olive oil. (You’ll use the remaining feta in the next step.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Make Tabbouleh

• Squeeze juice from one lemon half (juice from whole lemon for 4 servings) into a large bowl. Whisk in lemon zest, 2 TBSP olive oil (4 TBSP for 4), and salt (we used 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 from there if desired). Taste and season with salt and pepper.


• 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.

Thinly slice chicken crosswise; serve atop bowls.

Chicken is fully cooked when internal temperature reaches 165º.