Crispy Chickpea Tabbouleh Bowls

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.) TIP: It’s natural for chickpeas to pop a bit while roasting.

While bell pepper and chickpeas roast, 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. Keep covered off heat until ready to use.

Meanwhile, trim and finely dice cucumber and tomato. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and mince fronds from dill. Zest and halve lemon. In a small bowl, whisk together sour cream, 2 TBSP feta (4 TBSP for 4 servings; you’ll use the rest later), and 1 TBSP olive oil. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

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 ¼ tsp salt (½ tsp for 4). If necessary, drain any excess water from bulgur, then stir into bowl along with cucumber, tomato, scallion whites, dill (to taste; start with half and add more from there if desired), and remaining feta. Taste and season with salt and pepper.