Layered Hummus, Tabbouleh & Feta Picnic Bowl Recipe
Introduction
This layered hummus, tabbouleh, and feta picnic bowl is a vibrant, fresh, and satisfying dish perfect for outdoor meals or light lunches. Combining creamy hummus, herby tabbouleh, and salty feta, it’s both colorful and full of flavor. Easy to prepare ahead and transport, it’s a smart choice for a crowd-pleasing picnic.
Ingredients
- 2 x 200g tubs houmous
- 400g can chickpeas, rinsed and drained
- 200g pack feta cheese, broken into chunks
- Handful pitted black olives
- 1 crisp Romaine heart
- Flatbreads, to serve
- 85g bulghar wheat
- 80g bunch mint, leaves finely chopped
- 80g bunch flat-leaf parsley, leaves finely chopped
- 2 large ripe tomatoes, deseeded and chopped
- 1 red onion, finely chopped
- Zest and juice of 1 lemon
- 4 tbsp olive oil, plus extra for drizzling
Instructions
- Step 1: Make the tabbouleh by placing the bulghar wheat into a saucepan. Cover with water, season with salt, bring to a boil, then simmer for 15 minutes until tender. Drain using a sieve, rinse under cold running water, and leave to drain completely.
- Step 2: In a bowl, combine the finely chopped mint, parsley, tomatoes, red onion, and drained bulghar. Whisk together the lemon zest, lemon juice, olive oil, and seasoning, then toss this dressing through the mixture.
- Step 3: Spoon the houmous into the bottom of a portable picnic bowl or large container. Scatter the rinsed chickpeas over the houmous, season lightly, and drizzle with a little olive oil.
- Step 4: Spread the dressed tabbouleh evenly on top of the chickpeas. Then layer the broken chunks of feta cheese and black olives over the tabbouleh.
- Step 5: Tear the Romaine lettuce leaves over the top as a fresh, crisp layer. Cover the bowl tightly with a lid or cling film.
- Step 6: Chill the salad for up to 24 hours before your picnic. Take a small, sealed container of olive oil with you to drizzle over just before serving.
- Step 7: To serve, drizzle the reserved olive oil over the lettuce leaves. Scoop portions ensuring each serving includes a bit of every layer. Serve with flatbreads for tearing and sharing.
Tips & Variations
- Use fresh herbs like coriander or dill in place of parsley and mint for a different flavor profile.
- Swap bulghar for quinoa or couscous if you prefer gluten-free options.
- Add a pinch of ground cumin or smoked paprika to the tabbouleh for a subtle spice twist.
- For extra crunch, include chopped cucumber or radishes in the tabbouleh mix.
Storage
Store the assembled bowl covered in the refrigerator for up to 24 hours. Keep the olive oil separate until ready to serve to avoid soggy lettuce. Leftovers can be refrigerated for another day, but are best enjoyed fresh. Reheat is not recommended as this is served cold and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this picnic bowl in advance?
Yes, this salad is ideal for preparing up to 24 hours ahead. The tabbouleh holds up well, and keeping the lettuce on top helps prevent sogginess.
What can I use instead of bulghar wheat?
If you need a gluten-free option, quinoa or couscous are great substitutes that work well with the fresh herbs and dressing.
Print
Layered Hummus, Tabbouleh & Feta Picnic Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant, fresh layered picnic bowl featuring creamy houmous, refreshing tabbouleh salad made with bulghar wheat and fresh herbs, tangy feta cheese, and briny black olives, served with crisp Romaine lettuce and soft flatbreads. Perfect for an easy, make-ahead picnic meal that combines salad and sandwiches in one portable dish.
Ingredients
Tabbouleh Salad
- 85g bulghar wheat
- 80g bunch mint, leaves finely chopped
- 80g bunch flat-leaf parsley, leaves finely chopped
- 2 large ripe tomatoes, deseeded and chopped
- 1 red onion, finely chopped
- Zest and juice of 1 lemon
- 4 tbsp olive oil, plus extra for drizzling
- Salt, to season
Other Ingredients
- 2 x 200g tubs houmous
- 400g can chickpeas, rinsed and drained
- 200g pack feta cheese, broken into chunks
- Handful pitted black olives
- 1 crisp Romaine heart
- Flatbreads, to serve
Instructions
- Cook the bulghar: Tip the bulghar wheat into a saucepan, cover with water, add a pinch of salt, bring to a boil, then reduce to a simmer. Cook for 15 minutes until tender. Drain the bulghar in a sieve, rinse under cold running water to stop the cooking, then leave it to drain well over the pan.
- Prepare the tabbouleh: Combine the finely chopped mint and parsley with the chopped tomatoes, finely diced red onion, and drained bulghar wheat in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, 4 tablespoons of olive oil, and seasoning to taste. Toss this dressing through the bulghar and herb mixture to coat evenly.
- Assemble the picnic bowl: Spoon the houmous into the bottom of a large portable picnic bowl or Tupperware container. Scatter the rinsed and drained chickpeas evenly over the houmous, seasoning lightly and drizzling a little olive oil on top.
- Add the tabbouleh layer: Spoon the prepared tabbouleh salad over the chickpeas in the bowl, spreading it out evenly.
- Top with cheese and olives: Scatter the chunks of feta cheese and handful of pitted black olives over the tabbouleh layer.
- Finish with lettuce: Tear the crisp Romaine lettuce heart leaves and layer them on top, ensuring they cover the salad to help prevent sogginess during storage.
- Store and transport: Seal the bowl tightly with a lid or cling film. Pour a little extra olive oil into a small sealed container to bring along for drizzling at the picnic. Chill the salad for up to 24 hours before serving.
- Serve: To eat, drizzle the reserved olive oil over the lettuce leaves, then scoop portions onto serving plates, ensuring each serving has a bit of every layer. Serve with flatbreads for tearing and sharing.
Notes
- The tabbouleh can be made in advance and stays fresh for up to 24 hours when chilled.
- The lettuce on top prevents the salad underneath from becoming soggy during transport.
- Use ripe, fresh tomatoes for the best flavor contrast in the salad layer.
- For a gluten-free option, substitute bulghar wheat with quinoa or a gluten-free grain.
- This picnic bowl combines multiple flavors and textures making it a filling and satisfying meal for outdoor dining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: houmous, tabbouleh, picnic bowl, Mediterranean salad, bulghar wheat, feta cheese, chickpeas, picnic food, healthy salad, easy lunch
