Harissa Spiced Chicken and Chickpea Bulgur Bowls with Cucumber Tomato Salad

These vibrant bowls are a celebration of bold flavors and satisfying textures. Tender bulgur wheat is infused with aromatic harissa, then topped with crispy roasted chickpeas, juicy chicken cutlets and a refreshing cucumber tomato salad. A dollop of creamy hummus and a drizzle of smoky red pepper crema tie it all together.

Perfect for a quick weeknight dinner, this recipe brings together Middle Eastern-inspired ingredients in a harmonious and nourishing way. The combination of spiced grains, protein-rich chicken and chickpeas and fresh vegetables makes for a balanced meal that’s as beautiful as it is delicious.

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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

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

12 ounce Chicken CutletsView 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. Preheat oven to 425°F (220°C). Wash and dry all produce. Peel and quarter the red onion; cut three-quarters into ½-inch-thick wedges (reserve the remaining quarter for later). Drain and rinse chickpeas, then pat very dry with paper towels.
2. On a baking sheet, toss the onion wedges and chickpeas with a drizzle of oil, 1 teaspoon harissa powder (2 teaspoons for 4 servings) and salt. Roast on the top rack until 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) and salt (about ½ teaspoon for 2 servings, 1 teaspoon for 4). Bring to a boil, then cover and reduce heat to low. Simmer 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 the cucumber lengthwise, then slice crosswise into ¼-inch half-moons. Halve the grape tomatoes. Thinly slice the reserved onion quarter. Pick and roughly chop the dill fronds. In a medium bowl, combine cucumber, tomatoes, sliced onion, half the dill and half the green goddess dressing. Season with salt and pepper and toss to combine.
5. In a small bowl, stir the hummus with a pinch of the remaining harissa powder. Taste and add more if you prefer extra heat. Set aside.
6. Drain any excess water from the cooked bulgur and fluff with a fork. Stir in the remaining green goddess dressing. Season with salt and pepper to taste. Divide bulgur among serving bowls. Using the back of a spoon, spread the harissa hummus on one side of each bowl. Arrange the roasted onion and chickpeas, cucumber tomato salad and chicken cutlets (cooked separately if desired) on top of the bulgur in separate sections. Drizzle with smoky red pepper crema and sprinkle with the remaining dill. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or farro. Adjust cooking times and liquid ratios accordingly.

How can I make this dish vegan?

Simply omit the chicken cutlets or replace them with extra chickpeas or roasted tofu. The rest of the ingredients are plant-based.

Can I prepare components ahead of time?

Absolutely. The bulgur, roasted chickpeas and onion and cucumber tomato salad can be made a day in advance. Store separately and assemble just before serving.