Crispy chickpea tabbouleh bowl
Mis à jour : mai 26
In need of a vegetarian idea ?
For 2 people
1 red bell pepper
1 can chickpea (13 oz.)
1 cup dry couscous
1 Persian cucumber, or 1/3 English cucumber
4 tbsp sour cream, or crème fraîche
½ cup feta cheese
Salt & pepper
Preheat oven to 425°F
Dice bell pepper, cucumber & tomato.
Drain, rinse & dry chickpeas with a paper towel.
Finally dice the scallions, separating the whites from the greens.
Toss bell pepper & chickpeas with a large drizzle of olive oil, 1 tsp of harissa powder & salt. Roast on top rack until chickpeas are lightly browned (15-20 minutes).
Be careful that the chickpea will pop while roasting!
Meanwhile, in a small pot, combine couscous with ½ tsp of harissa and cook following package’s instruction.
Keep covered off heat until ready to use.
In a small bowl, whisk together the cream, 2 tbsp of feta & 1 tbsp of olive oil. Add water 1 tsp at the time until mixture reaches a drizzling consistency. Season with salt & pepper.
In a bigger bowl, grate lemon zest, squeeze juice from half the lemon, add 2 tbsp of olive oil, ¼ tsp of salt, and wisk it.
Add the couscous, cucumber, tomato, scallion whites, remaining feta, and shopped dill, salt & pepper to taste.
Divide in serving bowls. Top with roasted chickpeas & bell pepper, drizzle with the dressing and sprinkle with the scallion greens.
Serve with a wedge of the lemon left.