Roasted Chickpea and Bulgur Bowl with Harissa Hummus and Cucumber Feta Salad

This vibrant grain bowl brings together all your favorite Mediterranean flavors in one satisfying dish. Chewy, nutty bulgur wheat serves as the base, topped with oven-roasted chickpeas and red onion, a crisp tomato-cucumber salad and a generous dollop of smoky harissa hummus. A tangy Greek vinaigrette and salty feta cheese tie everything together, while fresh dill adds a bright finish.

Perfect for a quick weeknight dinner or meal prep, this bowl is as nutritious as it is delicious. Packed with fiber, protein and plenty of veggies, it’s a balanced meal that will keep you full and happy.

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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

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook the bulgur wheat according to package instructions until tender. Drain any excess water and set aside.
3. Drain and rinse the chickpeas. Pat them dry with a paper towel. Peel and cut the red onion into 1-inch wedges.
4. On the prepared baking sheet, toss the chickpeas and red onion wedges with a drizzle of olive oil, harissa powder, salt and black pepper. Spread in a single layer.
5. Roast for 20-25 minutes, until the chickpeas are crispy and the onions are caramelized. Remove from oven and let cool slightly.
6. While the vegetables roast, prepare the cucumber-tomato salad. Dice the mini cucumber and halve the grape tomatoes. Combine in a bowl and toss with half of the Greek vinaigrette. Set aside.
7. In a small bowl, stir together the hummus and remaining harissa powder (if desired) to make harissa hummus. Set aside.
8. To assemble the bowls, divide the cooked bulgur among serving bowls. Top with roasted chickpeas and onions, cucumber-tomato salad, a dollop of harissa hummus and crumbled feta cheese.
9. Drizzle the remaining Greek vinaigrette over the bowls. Garnish with fresh dill, chopped. Serve immediately.

Recipe Tips

FAQ

Can I make this bowl gluten-free?

Yes, simply swap the bulgur wheat for a gluten-free grain like quinoa or rice. Ensure your hummus and vinaigrette are also gluten-free.

How do I store leftovers?

Store each component separately in airtight containers in the refrigerator. The roasted chickpeas may lose crispness, but they’ll still be delicious. Assemble just before serving.

Can I use a different dressing?

Absolutely! A lemon-tahini dressing or a simple olive oil and lemon juice vinaigrette would work well in place of the Greek vinaigrette.