Harissa Shrimp and Chickpea Bowls with Bulgur and Cucumber Tomato Salad

This vibrant Mediterranean bowl layers harissa-spiced bulgur, crispy roasted chickpeas and a refreshing cucumber tomato salad with creamy spiced hummus and silky red pepper crema. Colorful, hearty and entirely plant-powered, it delivers big flavor and balanced nourishment-perfect for an easy weeknight dinner.

With tender shrimp, smoky spices and a tangy green goddess dressing, every bite is a delightful mix of textures and tastes. This recipe is simple to prepare and sure to become a favorite in your dinner rotation.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 ounce Green Goddess DressingView 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) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Peel, quarter and cut three-quarters of the onion into ½-inch-thick wedges (you’ll use the remaining onion in Step 4). Drain and rinse chickpeas; thoroughly pat dry with paper towels.
2. Toss onion wedges and chickpeas on a baking sheet with a drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings) and salt. Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. (For 4, divide between two sheets; roast on top and middle racks.) TIP: It’s natural for chickpeas to pop a bit while roasting!
3. Meanwhile, in a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), ½ tsp harissa powder (1 tsp for 4) and salt (we used ½ tsp; 1 tsp for 4). (You’ll use more harissa powder later.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has 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; slice crosswise into ¼-inch-thick half-moons. Halve tomatoes. Very thinly slice remaining onion. Pick and roughly chop fronds from dill. In a medium bowl, toss together cucumber, tomatoes, sliced onion, half the dill and half the dressing; season with salt and pepper.
5. Place hummus in a small bowl. Stir in a pinch of harissa powder. TIP: Taste and add more harissa powder if you like things spicy.
6. Drain any excess water from bulgur; fluff with a fork. Stir in remaining dressing. Taste and season with salt and pepper. Divide bulgur between bowls. Using the back of a spoon, spread hummus on one side of each bowl. Arrange roasted onion and chickpeas and cucumber tomato salad on top of bulgur in separate sections. Drizzle with red pepper crema and sprinkle with remaining dill. Serve.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or brown rice. Adjust cooking time and liquid accordingly.

How do I make this dish vegetarian?

Simply omit the shrimp or replace it with extra chickpeas or roasted vegetables.

Can I prepare any components ahead of time?

Yes, you can roast the chickpeas and onion, cook the bulgur and make the cucumber tomato salad a day in advance. Store separately and assemble just before serving.