---
title: Crispy Chickpea Tabbouleh Bowls
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/crispy-chickpea-tabbouleh-bowls-5ec3def1c1fac21b2d322ae6}
servings: 2
time required: 30 minutes
difficulty: Medium
allergens: [Milk, Wheat]
tags: [Veggie, Middle Eastern, Bowls, Quick, Fresh]
rating: 4.5
rating_count: 40800
source_chef: Michelle Doll Olson
review_highlights:
  - {theme: Flavor, text: Many loved the fresh, bright flavors; some found it needed more seasoning or acidity for extra zing.}
  - {theme: Texture, text: Crispy chickpeas were a hit, but some struggled to achieve the right crunch; bulgur added nice heartiness.}
image: "https://images.recipes.furrysalamander.com/crispy-chickpea-tabbouleh-bowls.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Core, deseed, and dice @bell pepper{1%unit} into ½-inch pieces. Drain and rinse @chickpeas{15%oz}; pat very dry with paper towels.

Toss bell pepper and chickpeas on a #baking sheet{} with a large drizzle of @olive oil{3%tbsp}, 1 tsp @harissa powder{1½%tsp}, and @salt{to%taste}. 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.

While vegetables roast, in a #small pot{}, combine @bulgur wheat{1%cup}, 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.

Meanwhile, zest and halve @lemon{1%unit}. Trim and finely dice @mini cucumber{2%unit} and @tomato{2%unit}. Trim and thinly slice @scallions{2%unit}, separating whites from greens; mince whites. Pick and mince fronds from @dill{2%tbsp}. In a #small bowl{}, whisk together @sour cream{¼%cup}, 2 TBSP @feta cheese{¼%cup}, and 1 TBSP olive oil. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

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.

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.