Harissa Bulgur Bowls with Roasted Chickpeas and Cucumber Feta Salad

These vibrant grain bowls are packed with bold Mediterranean flavors: fluffy bulgur, smoky harissa-roasted chickpeas and onions, a crisp cucumber-tomato salad with feta and a dollop of spicy harissa hummus. Every bite brings a mix of textures and tastes that will make this a regular in your dinner rotation.

Bulgur, a whole grain staple in Middle Eastern and Mediterranean cooking, cooks quickly and provides a hearty base. Topped with tangy feta, fresh dill and a zesty Greek vinaigrette, this bowl is as nourishing as it is delicious.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView 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

0.52 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

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 (218°C). Line a baking sheet with foil or parchment. Wash and dry all produce. Peel the red onion, quarter it, then thinly slice three-quarters of the onion (reserve the remaining quarter for later). Drain and rinse chickpeas; pat very dry with paper towels.
2. On the prepared baking sheet, toss the sliced onion and chickpeas with a drizzle of oil, 1 teaspoon harissa powder (use 2 teaspoons for 4 servings) and a pinch of salt. Spread in a single layer. Roast on the top rack until the onion is softened and chickpeas are lightly browned, 18-20 minutes. (For 4 servings, divide between two sheets and roast on top and middle racks.) Note: Chickpeas may pop slightly while roasting.
3. Meanwhile, in a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), ½ teaspoon harissa powder (1 teaspoon for 4 servings) and ½ teaspoon salt (1 teaspoon for 4 servings). Bring to a boil, then cover and reduce heat to low. Simmer until water is absorbed and bulgur is tender, 12-15 minutes. Remove from heat and keep covered until ready to serve.
4. While bulgur cooks, trim the ends of the cucumber, halve lengthwise and slice crosswise into ¼-inch half-moons. Dice the tomato. Very thinly slice the reserved onion quarter. Pick the dill fronds from the stems and mince. In a medium bowl, combine cucumber, tomato, half the minced dill, half the Greek vinaigrette (reserve the rest), half the feta (save the rest for serving) and the sliced onion. Season with salt and pepper; toss to combine.
5. Drain any excess water from the bulgur and fluff with a fork. Stir in the remaining Greek vinaigrette to taste. Season with salt and pepper. In a small bowl, stir the hummus with a pinch of remaining harissa powder. Taste and add more harissa if you prefer extra heat.
6. To assemble, spread the harissa hummus on one side of each serving bowl. Divide the bulgur between bowls. Arrange the roasted onion and chickpeas and the cucumber feta salad in separate sections on top. Sprinkle with the remaining feta and any remaining minced dill. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, farro or brown rice. Adjust cooking times and liquid ratios according to the grain you choose.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep the salad crisp.

Is this recipe gluten-free?

Bulgur contains gluten. For a gluten-free version, use quinoa or rice. Also check that your hummus and vinaigrette are gluten-free.