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Crispy Chickpea Tabbouleh Bowls
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Crispy Chickpea Tabbouleh Bowls

Crispy 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 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


serving amount

13.4 ounce


1 unit

Bell Pepper

1 tablespoon

Harissa Powder

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Persian Cucumber

1 unit

Roma Tomato

2 unit


¼ ounce


1 unit


4 tablespoon

Sour Cream

(Contains Milk)

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

11 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat43 g
Saturated Fat11 g
Carbohydrate78 g
Sugar14 g
Dietary Fiber17 g
Protein23 g
Cholesterol45 mg
Sodium1060 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
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 all produce. Core, deseed, and dice bell pepper into ½-inch pieces. Drain and rinse chickpeas; pat very dry with paper towels.

Roast Bell Pepper and Chickpeas

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.

Cook Bulgur

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 kosher salt). (For 4 servings, combine bulgur with 2 cups water, 1 tsp harissa powder, and 1 tsp kosher 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.

Finish Prep and Make Feta 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; 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.

Make Tabbouleh

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 (we used ¼ tsp kosher salt; 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 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 remaining lemon into wedges and serve on the side.

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