Crispy Chickpea Tabbouleh Bowls

Updated at: Wed, 20 Nov 2024 17:05:12 GMT

Step 1

Adjust rack to top position and preheat oven to 425 degrees.

Step 2

Wash and dry produce. Core, deseed and dice bell pepper into 1/2 inch pieces.

Step 3

Drain and rinse chickpeas; pat dry with paper towels.

Step 4

Toss bell pepper and chickpeas on a baking sheet with a large drizzle of oil, 1 tsp harissa powder and salt.

Step 5

Roast on top rack until bell pepper is softened and chickpeas are lightly browned. 18-20 minutes

Step 6

While bell pepper and chickpeas roast, in a small pot combine bulgur, water, 1/2 tsp harissa powder and salt.

Step 7

Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender. 12-15 minutes

Step 8

Keep covered off heat until ready to use.

Step 9

Meanwhile, zest and halve lemon. Trim and finely dice cucumber and tomato. Trim and thinly slice scallions, separating whites and greens. Mince whites. Pick and mince fronds from dill.

Step 10

In a small bowl, whisk together sour cream, 2 tbsp feta and 1 tbsp olive oil. Add water 1 tsp at a time until mixture reaches drizzling consistency, salt and pepper to taste.

Step 11

Squeeze juice from 1/2 lemon into a large bowl. Whisk in lemon zest, 2 tbsp olive oil and salt.

Step 12

If necessary, drain any excess water from bulgur.

Step 13

Stir into the bowl with lemon juice; bulgur, cucumber, tomato, scallions whites, remaining feta and dill.

Step 14

Divide tabbouleh between bowls. Top with roasted bell pepper and chickpeas. Drizzle with feta dressing and sprinkle with scallions greens.

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