Crispy Chickpea Tabbouleh Bowls
Elevated Dinners, Impressively Easy
- Wheat
- Milk
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
1 unit
Chickpeas
1 unit
Bell Pepper
1 tablespoon
Harissa Powder
½ cup
Bulgur Wheat
(Contains: Wheat)
1 unit
Mini Cucumber
1 unit
Tomato
2 unit
Scallions
¼ ounce
Dill
1 unit
Lemon
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
11 teaspoon
Olive Oil
Salt
Pepper
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, balanced flavors; some found it a bit bland and suggested adding more seasoning or harissa for extra kick 🌶️.
- Ease of prep: Quick and simple to make, with several mentioning it's great for meal prep or easy weeknight dinners.
- Suggestions: Consider adding more herbs, using the air fryer for crispier chickpeas, or trying Israeli couscous instead of bulgur for a twist.
- Portions: Some found it filling, while others wanted to add extra protein like chicken or steak to make it more substantial.
- Texture: Customers enjoyed the mix of crispy chickpeas and fresh vegetables, though a few wanted even crunchier chickpeas.
- Leftovers: Several noted it keeps well, with some saying the flavors intensified and improved on the second day.
Reviews from our home cooks
Tabbouleh is one of my favorite middle eastern type of food things. This was so good! I overcooked the chickpeas a bit, but that's on me. It was still delicious. I would not change a thing!! I'm eating the leftovers right now and the chickpeas softened a bit and the flavors are more intense. So yum!
Some of these need "reheating tips"... do NOT mix the chickpeas and the pepper, the pepper makes them mushy for the 2nd meal. I don't get the sour cream on almost every meal, it was fine without it.
This was absolutely delicious. The mixture of the vegetables and fresh herbs in a seasoned bulgar makes for a very satisfying salad. It is also delicious in a pita. It is absolutely one of my favorite recipes.
I was able to get 4 meals out of this recipe. I limited the amount of EVOO and the flavors were still wonderful.
This makes a great meal.. and also a terrific base for leftover veggies the next day. Meals like this that can be extended after all the slicing and dicing for the first night are what I look for.
This was surprisingly very good! My husband loved it, despite not having chicken etc. I've been wanting to try different varieties of food and this was perfect! Very delicious! So different than anything we've ever made!
This was fast and awesome! Used the air fryer and that made it even faster. Absolutely delicious!
This was good. I'm GF, so I subbed rice grits for the Bulgar and I was out of quinoa.
It tasted sour. I think it was the feta, sour cream and lemon combination. I rated it a 3 rather than a 2 because we love bulgur, the dill, and cucumber.
The hot spice was painfully hot and I could not use it!!! I substituted some fry seasoning I had left from another meal kit and it was perfect. Please use FRY SEASONING more often. It's easier on senior citizens!!!!
