Crispy Chickpea Tabbouleh Bowls

🥘 Ingredients

• bell pepper
  1 unit
• bulgur wheat
  1 c
• chickpeas
  15 oz
• dill
  2 tbsp
• feta cheese
  ¼ cup
• harissa powder
  1½ tsp
• lemon
  1 unit
• mini cucumber
  2 unit
• olive oil
  3 tbsp
• salt
  to taste
• scallions
  2 unit
• sour cream
  ¼ cup
• tomato
  2 unit

🍳 Cookware

• baking sheet
• small pot
• small bowl
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Core, deseed, and dice bell pepper into ½-inch pieces. Drain and rinse chickpeas ; pat very dry with paper towels.

   bell pepper: 1 unit, chickpeas: 15 oz
2. 

   2

   Toss bell pepper and chickpeas on a baking sheet with a large drizzle of olive oil , 1 tsp harissa powder , and salt . Roast on top rack until bell pepper is softened and chickpeas are lightly browned ⏱️ 18 minutes . It is natural for chickpeas to pop a bit while roasting.

   olive oil: 3 tbsp, harissa powder: 1½ tsp, salt: to taste
3. 

   3

   While vegetables roast, in a small pot , combine bulgur wheat , 1 cup water, ½ tsp harissa powder, and salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender ⏱️ 12 minutes . Keep covered off heat until ready to use.

   bulgur wheat: 1 c
4. 

   4

   Meanwhile, zest and halve lemon . Trim and finely dice mini 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 cheese , and 1 TBSP olive oil. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   lemon: 1 unit, mini cucumber: 2 unit, tomato: 2 unit, scallions: 2 unit, dill: 2 tbsp, sour cream: ¼ cup, feta cheese: ¼ cup
5. 

   5

   Squeeze juice from one lemon half into a large bowl . Whisk in lemon zest, 2 TBSP olive oil, and salt. 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. Taste and season with salt and pepper.
6. 

   6

   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.