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Crispy Chickpea Tabbouleh Bowls
Crispy Chickpea Tabbouleh Bowls

Crispy Chickpea Tabbouleh Bowls

with Creamy Feta Dressing

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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!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

13.4 ounce


1 unit

Bell Pepper

1 tablespoon

Harissa Powder

½ cup

Bulgur Wheat


1 unit

Persian Cucumber

1 unit

Roma Tomato

2 unit


¼ ounce


1 unit


4 tablespoon

Sour Cream


½ cup

Feta Cheese


Not included in your delivery

11 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories860 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate95 g
Sugar14 g
Dietary Fiber17 g
Protein24 g
Cholesterol45 mg
Sodium1420 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Small pot
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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• 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.