Chef’s Plate Review: Harissa Spiced Chickpeas & Tabbouleh Salad

I have a quick Chef’s Plate review for you today. It’s a meal subscription that I haven’t reviewed in quite some time so I figured I should give you an update, and share one of my all-time favorite Chef’s Plate meals.

Today we are making Harissa Spice Chickpeas, a meal I have shared with you before, but it’s SO good I figured it was worth sharing again.

Details

Chefs Plate is putting Canadians back in the kitchen. By delivering easy-to-follow recipes and fresh pre-portioned ingredients right to your door, they take the guesswork out of cooking and have made food fun again! No more Sunday night grocery store lines, no more hunting for recipes – they handle everything so you can relax and enjoy the cooking experience!

Chef’s Plate has 3 subscription options to choose from:

Classic: The widest selection of recipes in one meal plan. Starting at $9.99 per serving. Choose 2-4 recipes per week. Each recipe is 2-4 servings.

Family: Exciting recipes the whole family will enjoy. Starting at $9.99 per serving. Choose 2-4 recipes per week. Each recipe is 2-4 servings.

Vegetarian: Delicious vegetarian recipes packed with fresh produce, whole grains and plant-based protein. Starting at $9.99 per serving. Choose 2-4 recipes per week. Each recipe is 2 servings.

Here’s a closer look at today’s recipe….

Harissa-Spiced Chickpeas with Tabbouleh Salad and Baked Feta

• Feta Cheese 100 g
• Bulgur Wheat 1 cup
• Baby Tomatoes  113 g
• Lemon 1 unit
• Sweet Bell Pepper 160 g
• Sour Cream 3 tbsp
• Green Onions 2 unit
• Cilantro 7 g
• Chickpeas 398 mL
• Tahini 28 g
• Harissa Spice Blend 1 tbsp

1: Preheat the oven to 450F. Start the recipe when the oven is ready. Read the entire recipe card. Prepare 2 parchment-lined baking sheets. Strain chickpeas, then pat dry with paper towels. Wash and dry peppers, cut into 1/2-inch slices. In a large bowl, stir together Harissa Spice Blend and 1 tbsp oil (double for 4 portions) to make a paste. Add chickpeas and peppers. Season with salt and pepper. Toss well to coat. To one prepared sheet, add chickpeas and peppers. Roast on the bottom rack of oven for 16-18 min, until peppers are tender and chickpeas are slightly crisp.

2: Meanwhile, to a medium pot, add 3/4 cup water and 1/2 tsp salt (double both for 4 portions). Cover and bring to a boil over high heat. Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until tender and liquid is absorbed. Fluff bulgur with a fork.

3: Wash and dry remaining produce. Finely chop cilantro. Thinly slice green onions. Zest and juice half the lemon (whole lemon for 4 portions). Cut any remaining lemon into wedges. Halve tomatoes.

4: To the same large bowl (from step 1), add 2 tsp oil (double for 4 portions). To the second prepared baking sheet, add feta. Drizzle with oil mixture from bowl. Roast feta on the top rack of oven for 8-10 min, until softened.

5: Meanwhile, in a medium bowl, whisk together sour cream, tahini, lemon zest, half the green onions and 1/4 cup warm water (double for 4 portions). Season with salt. In the same large bowl (from step 4), whisk together 1 tbsp lemon juice and 2 tbsp oil (double both for 4 portions). Season with salt and pepper.

6: To the bowl with lemon vinaigrette, add bulgur, cilantro, tomato and remaining green onions. Season with salt and pepper, then stir to combine. Serve tabbouleh salad with harissa spiced chickpeas and peppers and baked feta over top. Drizzle with tahini sauce. Squeeze over a lemon wedge, if desired. Enjoy!

Final Thoughts

This is easily one of my favorite Chef’s Plate recipes to date. I have ordered it 3 or 4 times over the last couple years, maybe more, and I will continue to order it each time it is available on the menu. I love the simple ingredient list, the easy-to-follow instructions, and the spice blend is to die for. I’m also a huge fan of tahini sauce, as well as roasted chickpeas. When I have made it in the past it also included cucumber, so I’m thinking you could add some extra veggies if you really wanted to. I would definitely give this recipe a 5 star rating!

-AYOB Sarah