Spiced Harissa Chickpea and Bulgur Bowls with Creamy Hummus and Cucumber Tomato Salad

These hearty bowls are a celebration of bold flavors and satisfying textures. Harissa-spiced bulgur wheat forms a fluffy base, topped with crispy roasted chickpeas, tender roasted red onion and a bright cucumber tomato salad. A swirl of creamy hummus and a drizzle of smoky red pepper crema tie everything together, finished with fresh dill.

Perfect for a quick and nourishing dinner, this plant-based recipe is as colorful as it is delicious. Each component comes together in under 30 minutes, making it an ideal choice for busy weeknights when you crave something wholesome and exciting.

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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

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 the oven to 425°F (220°C) and position a rack in the top third. Wash and dry all produce. Peel the red onion, cut it in half, then cut three-quarters of it into ½-inch-thick wedges. Reserve the remaining quarter for later. Drain and rinse the chickpeas, then pat them 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 (use 2 teaspoons for 4 servings) and a pinch of salt. Spread in a single layer and roast on the top rack until the onion is softened and the 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-that’s normal.
3. Meanwhile, in a small pot, combine the bulgur, 1 cup water (2 cups for 4 servings), ½ teaspoon harissa powder (1 teaspoon for 4) and ½ teaspoon salt (1 teaspoon for 4). Bring to a boil, then cover and reduce heat to low. Simmer until the water is absorbed and the bulgur is tender, 12-15 minutes. Remove from heat and keep covered until ready to serve.
4. While the bulgur cooks, trim the ends of the cucumber, halve it lengthwise and slice crosswise into ¼-inch-thick half-moons. Halve the grape tomatoes. Very thinly slice the reserved onion quarter. Pick the dill fronds from the stems and chop them roughly. In a medium bowl, combine the cucumber, tomatoes, sliced onion, half the dill and half the green goddess dressing. Season with salt and pepper and toss to coat.
5. In a small bowl, stir together the hummus and a pinch of harissa powder. Taste and add more harissa if you prefer extra heat.
6. Drain any excess liquid from the cooked bulgur and fluff with a fork. Stir in the remaining green goddess dressing and season with salt and pepper to taste. Divide the bulgur among serving bowls. Using the back of a spoon, spread the spiced hummus on one side of each bowl. Arrange the roasted onion and chickpeas and the cucumber tomato salad on top of the bulgur in separate sections. Drizzle with the 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 according to the grain’s package instructions.

Is this recipe gluten-free?

Bulgur is made from wheat, so it contains gluten. For a gluten-free version, use quinoa or rice instead.

How can I make this dish ahead of time?

Roast the chickpeas and onion, cook the bulgur and prepare the cucumber tomato salad separately. Store each component in the refrigerator and assemble just before serving.