Crispy Chickpea Tabbouleh Bowls
with Creamy Feta Dressing
- Milk
- Wheat
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!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Chickpeas
4 tablespoon
Sour Cream
1 unit
Lemon
1 unit
Mini Cucumber
1 tablespoon
Harissa Powder
1 unit
Tomato
2 unit
Scallions
1 unit
Bell Pepper
½ cup
Bulgur Wheat
(Contains: Wheat)
¼ ounce
Dill
Not included in your delivery
11 teaspoon (tsp)
Olive Oil
3 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.)
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh, Mediterranean flavors with a nice blend of spices and textures 🍲.
- Ease of prep: Some found it time-consuming with lots of chopping, but most agreed the effort was worthwhile.
- Suggestions: Consider adding more herbs like parsley or mint; some enjoyed adding chicken or shrimp for extra protein.
- Portions: A few found it light; adding extra veggies or serving with pita bread could make it more filling.
- Leftovers: Several mentioned it kept well and tasted great cold the next day.
Reviews from our home cooks
This dish transported me directly to the Mediterranean and made me nostalgic for the cuisine I grew up eating! It tastes quite authentic, while also offering a very creative and fresh interpretation of the classic tabbouleh recipe. The preparation is definitely longer and more laborious than I had expected (mostly due to lots of mincing, and multiple parts coming together from the cutting board, various bowls, the stove and the oven), it was definitely worth every moment of effort and we all truly enjoyed eating the final product!
Absolutely delicious and really easy to make, just SO good-the chickpeas turn out beautifully spicy and the feta dressing is tangy and light and lifts the whole dish.
An enduring favorite of ours. We love different combinations of flavors and textures in the crispy chickpea bowls from week to week, and this was no different. Big hit with the whole family, even the youngest child, who otherwise detests feta.
I loved this recipe! The crispiness of the chickpeas went perfectly with the veggies and lemon feta sauce!
Hands down my favorite recipe from y'all. The chickpeas almost always need an extra five minutes at least to actually get crispy.
Best tasting recipe thus far. Toasting the chickpeas was THE added touch to this amazing recipe. You could easily add more veggies to give it a personal touch!
Loved the flavor of the chickpeas and peppers and the crunchiness with the richness of the bulgar and cooling effect of the feta dressing.
It was my first time trying tabbouleh (bulgur wheat) and it was tastey. At first I wasn't sure about the olive oil in the feta dressing containing sour cream, feta cheese, and olive oil. It was kinda okay and it ended up working out with the tabbouleh.
Good combination. Never thought of toasting chickpeas before. The instructions are good and could be improved in this recipe by stating "use the smaller pieces of feta for the dressing" Side note: there are other ways to cook veggies besides frying and roasting. They can be steamed.
The crispy chickpeas were better in this tabbouleh than I would have given them credit for, but the "feta dressing", if one could even call it that, ruins it. As a lover of both feta cheese and sour cream, I can tell you that no matter how much you mix the two of them it doesn't become anything but sour cream with chunks of cheese in it! Fit for my tacos but certainly not this dish. I think making a lemon sauce drizzle with the sour cream and just putting feta in there normally would have been a better experience.
