Harissa Hummus Bulgur Bowls with Roasted Chickpeas and Cucumber Feta Salad

This vibrant grain bowl brings together the best of Mediterranean flavors in one satisfying dish. Fluffy bulgur wheat serves as the base, topped with smoky roasted chickpeas and red onions, a refreshing tomato-cucumber salad and tangy feta cheese. A drizzle of Greek vinaigrette and a dollop of harissa-spiked hummus add layers of flavor, while fresh dill brightens every bite.

Perfect for a quick weeknight dinner or meal prep, this bowl is packed with protein, fiber and bold tastes. The combination of textures-from the creamy hummus to the crunchy cucumbers-makes every forkful exciting. Best of all, it comes together in just 30 minutes with simple ingredients.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

8 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook bulgur according to package directions; drain and set aside.
3. On the prepared baking sheet, toss chickpeas and red onion wedges with olive oil, harissa powder, salt and pepper. Roast for 20-25 minutes, until chickpeas are crispy and onions are tender.
4. Meanwhile, in a small bowl, combine diced cucumber, halved tomatoes, crumbled feta and Greek vinaigrette. Toss gently and set aside.
5. In a separate small bowl, stir together hummus and a pinch of harissa powder (if desired) for extra heat.
6. To serve, divide cooked bulgur between bowls. Top with roasted chickpeas and onions, cucumber feta salad, a dollop of harissa hummus and a sprinkle of fresh dill.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, quinoa or couscous work well as substitutes. Adjust cooking time accordingly.

Is this recipe vegan?

It can be made vegan by omitting the feta cheese or using a plant-based alternative.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Assemble just before serving.