Greek-Inspired Bulgur Bowls with Harissa Chicken and Roasted Chickpeas

This colorful grain bowl brings together tender bulgur, smoky harissa-spiced chicken and crispy roasted chickpeas for a satisfying meal. A cool cucumber-tomato salad with feta and a dollop of harissa hummus add freshness and creaminess.

Perfect for a weeknight dinner, this recipe layers textures and bold flavors. The bulgur is cooked with a hint of harissa, while the chicken gets a smoky rub. Everything is assembled in bowls for a beautiful, balanced plate.

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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

12 ounce Chicken CutletsView 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 with rack in top position (for 4 servings, use top and middle racks). Wash and dry produce. Peel, quarter and thinly slice three-quarters of the red onion; reserve the remaining quarter for later. Drain and rinse chickpeas; pat very dry with paper towels.
2. On a baking sheet, toss sliced onion and chickpeas with a drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings) and salt. (For 4 servings, divide between two sheets and roast on top and middle racks.) Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. (Chickpeas may pop slightly.)
3. Meanwhile, in a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), ½ tsp harissa powder (1 tsp for 4 servings) and salt (½ tsp for 2, 1 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.
4. While bulgur cooks, trim and halve cucumber lengthwise, then slice crosswise into ¼-inch half-moons. Dice tomato. Very thinly slice the reserved onion quarter. Pick and mince dill fronds. In a medium bowl, toss cucumber, tomato, half the minced dill, half the Greek vinaigrette, half the feta and the sliced onion. Season with salt and pepper.
5. Drain any excess water from bulgur; fluff with a fork. Stir in remaining Greek vinaigrette to taste. Season with salt and pepper. In a small bowl, stir hummus with a pinch of harissa powder. (Add more harissa if you like it spicy.)
6. Spread harissa hummus on one side of each serving bowl. Divide bulgur among bowls. Arrange roasted onion and chickpeas and cucumber feta salad on top in separate sections. Top with remaining feta and sprinkle with remaining minced dill. Serve.

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 time and liquid accordingly.

How do I store leftovers?

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

Is this recipe gluten-free?

Bulgur contains gluten. For a gluten-free version, use quinoa or rice and ensure all other ingredients are certified gluten-free.