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-inspired 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. Yup, you get all that in a single bowl!


30 minutes
10 minutes

13.4 ounce


1 unit

Bell Pepper

1 tablespoon

Harissa Powder

½ cup

Bulgur Wheat

( Wheat)

1 unit

Persian Cucumber

1 unit

Roma Tomato

2 unit


¼ ounce


1 unit


4 tablespoon

Sour Cream

( Milk)

½ cup

Feta Cheese

( Milk)

11 teaspoon

Olive Oil




Calories860 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate95 g
Sugar14 g
Dietary Fiber17 g
Protein24 g
Cholesterol45 mg
Sodium1420 mg

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 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, use 2 baking sheets; roast on top and middle racks, swapping rack positions halfway through.) • 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, combine bulgur with 2 cups water and 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.

Finish Prep & Mix Dressing

• Meanwhile, zest and halve lemon. Trim and finely dice cucumber. Finely dice 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 1 lemon half (juice from 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; ½ tsp for 4). • If necessary, drain any excess water from bulgur; 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). Season with salt and pepper to taste.


• 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.