Crispy Chickpea Tabbouleh Bowls Elevated Dinners, Impressively Easy

Name: Crispy Chickpea Tabbouleh Bowls Elevated Dinners, Impressively Easy
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Chickpeas; 1 Bell Pepper; 1 tbsp Harissa Powder; 1/2 cup Bulgur Wheat; 1 Cucumber; 1 Tomato; 2 unit Scallions; 1/4 oz Dill; 1 Lemon; 3 tbsp Sour Cream; 1/2 cup Feta Cheese; 11 tsp Olive Oil; Salt; Black Pepper

By Recipe0 System

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!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Chickpeas
1 Bell Pepper
1 tbsp Harissa Powder
1/2 cup Bulgur Wheat
1 Cucumber
1 Tomato
2 unit Scallions
1/4 oz Dill
1 Lemon
3 tbsp Sour Cream
1/2 cup Feta Cheese
11 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.)
3

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.
4

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.
5

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.
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.

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