Layered Hummus, Tabbouleh & Feta Picnic Bowl Recipe
Introduction
This Layered Hummus, Tabbouleh & Feta Picnic Bowl is a vibrant and fresh dish perfect for outdoor dining. Combining creamy hummus, zesty tabbouleh, and salty feta, it’s both satisfying and easy to share. Ideal for picnics, it brings together Mediterranean flavors in a convenient, layered format.
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: Prepare the tabbouleh by placing the bulghar wheat in a saucepan and covering it with water. Add a pinch of salt, then bring to a boil. Reduce heat and simmer for about 15 minutes until the bulghar is tender. Drain in a sieve, rinse under cold running water, and let it drain fully.
- Step 2: In a large bowl, mix the finely chopped mint, parsley, tomatoes, red onion, and drained bulghar. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, and seasoning, then toss this dressing through the tabbouleh mixture.
- Step 3: Choose a portable bowl or large Tupperware for layering. Spoon the houmous evenly across the bottom, then scatter the rinsed chickpeas on top. Sprinkle with seasoning and drizzle a little olive oil over the chickpeas.
- Step 4: Add the tabbouleh layer over the chickpeas, then scatter the chunks of feta cheese and black olives on top. Finally, tear the Romaine lettuce leaves and place them as the top layer.
- Step 5: Cover the bowl tightly with a lid or cling film and chill in the refrigerator for up to 24 hours. For serving, drizzle extra olive oil over the lettuce, then scoop portions to ensure layers are served together. Accompany with flatbreads for tearing and sharing.
Tips & Variations
- The tabbouleh can be made a day ahead without losing freshness or flavor, as the lettuce on top prevents sogginess.
- Substitute bulghar wheat with quinoa for a gluten-free option.
- Add a handful of toasted pine nuts or seeds for extra texture and nuttiness.
- Try using flavored hummus varieties like roasted red pepper or garlic to vary the taste.
Storage
This picnic bowl can be stored in the refrigerator for up to 24 hours before serving. Keep it covered tightly to maintain freshness. When ready to eat, give the bowl a gentle stir to mix the layers and drizzle the extra olive oil for added flavor. Leftovers can be refrigerated for one additional day but are best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish completely ahead of time?
Yes, the tabbouleh and layering can be done up to 24 hours ahead. Keeping the lettuce leaves on top helps prevent sogginess, making it perfect for picnic preparation.
What if I don’t have bulghar wheat?
You can substitute bulghar wheat with quinoa or couscous for a similar texture and flavor. Just adjust cooking times according to the grain you choose.
Print
Layered Hummus, Tabbouleh & Feta Picnic Bowl Recipe
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This layered hummus, tabbouleh, and feta picnic bowl is a vibrant, fresh, and filling Mediterranean-inspired dish perfect for outdoor lunches or casual gatherings. It combines creamy hummus, a herbaceous bulghar wheat tabbouleh, salty feta chunks, and crisp Romaine lettuce, all served with flatbreads for easy sharing. The dish can be prepared in advance, making it an ideal portable picnic option that balances bright flavors and satisfying textures.
Ingredients
Salad & Base
- 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
Tabbouleh
- 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 1 lemon
- 4 tbsp olive oil, plus extra for drizzling
- salt and freshly ground black pepper, to taste
Instructions
- Cook Bulghar: Place the bulghar wheat in a saucepan and cover with water. Add a pinch of salt, then bring it to a boil. Reduce the heat and simmer for 15 minutes until the bulghar is tender. Drain in a sieve and rinse under cold running water. Allow to drain completely over the saucepan.
- Prepare Tabbouleh: In a large bowl, combine the chopped mint and flat-leaf parsley with the chopped tomatoes, red onion, and drained bulghar. In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and freshly ground black pepper to form the dressing, then toss it gently with the tabbouleh ingredients until well mixed.
- Assemble Base Layers: Spoon the two tubs of hummus evenly into the bottom of a portable picnic bowl or large airtight container. Scatter the rinsed chickpeas over the hummus layer. Season with salt and pepper, then drizzle a little olive oil on top.
- Add Salad Layers: Spoon the prepared tabbouleh mixture evenly over the chickpeas. Top the tabbouleh with broken chunks of feta cheese and scatter the pitted black olives over the feta.
- Finish with Lettuce: Tear the crisp Romaine heart leaves into bite-size pieces and scatter them generously on top, covering the feta and olives layer completely.
- Chill and Store: Cover the bowl tightly with its lid or cling film, ensuring it is sealed well to keep fresh. Place in the refrigerator to chill for up to 24 hours before serving. For serving, take a small sealed container of extra olive oil along to drizzle over the leaves just before eating.
- Serve: At the picnic, drizzle the remaining olive oil over the top lettuce leaves for added flavor. Mix and scoop portions ensuring each serving has a mix of all the layers. Serve with warm or room temperature flatbreads for tearing and sharing alongside the salad.
Notes
- The tabbouleh can be made a day in advance; its flavors will meld beautifully over time without wilting the greens below.
- For a gluten-free version, substitute the bulghar wheat with cooked quinoa or gluten-free cracked wheat alternatives.
- Ensure the bulghar is well drained and cooled to prevent the salad from becoming soggy.
- Use ripe, juicy tomatoes for the best tabbouleh flavor.
- This picnic bowl is best served chilled but can be brought to room temperature before eating if preferred.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: layered hummus picnic bowl, tabbouleh salad, feta cheese salad, Mediterranean picnic recipe, easy layered salad, bulghar wheat salad, vegetarian picnic food
