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Crispy Chickpea Tabbouleh Bowls

Crispy Chickpea Tabbouleh Bowls

with Creamy Feta Dressing

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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 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!

Tags:Veggie
Allergens:WheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

1 tablespoon

Harissa Powder

13.4 ounce

Chickpeas

½ cup

Cracked Bulgur

(ContainsWheat)

1 unit

Persian Cucumber

1 unit

Roma Tomato

2 unit

Scallions

¼ ounce

Dill

1 unit

Lemon

4 tablespoon

Sour Cream

(ContainsMilk)

½ cup

Feta Cheese

(ContainsMilk)

Not included in your delivery

11 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate78 g
Sugar14 g
Dietary Fiber17 g
Protein24 g
Cholesterol45 mg
Sodium860 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.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Baking Sheet
Small pot
Small Bowl
Whisk
Zester
Large Bowl
Instructionsarrow up iconarrow up icon
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Start Prep
Start Prep
1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas; pat very dry with paper towels. Core, deseed, and dice bell pepper into ½-inch pieces.

Roast Bell Pepper and Chickpeas
Roast Bell Pepper and Chickpeas
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, divide between 2 baking sheets.) Roast on top rack until bell pepper is softened and chickpeas are lightly browned, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit while roasting!

Cook Bulgur
Cook Bulgur
3

Meanwhile, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder, and ½ tsp salt. (For 4 servings, combine bulgur with 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 has absorbed and bulgur is tender, 12-15 minutes. Turn off heat; keep covered until ready to serve.

Finish Prep and Make Feta Dressing
Finish Prep and Make Feta Dressing
4

While bulgur cooks, trim and finely dice cucumber. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick dill fronds from stems; discard stems and mince fronds. Zest and halve lemon. In a small bowl, whisk together sour cream, 2 TBSP feta (¼ cup 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.

Make Tabouli
Make Tabouli
5

Squeeze juice from 1 lemon half (whole lemon for 4 servings) into a large bowl. Whisk in 2 TBSP olive oil (¼ cup for 4), lemon zest, and ¼ tsp salt (½ tsp for 4). If necessary, drain any excess water from bulgur; stir into bowl along with cucumber, tomato, scallion whites, dill (to taste; start with half and add more from there), and remaining feta. Taste and season with salt and pepper.

Serve
Serve
6

Divide tabbouleh between bowls or plates. 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.