Roasted Chickpea Bulgur Bowls with Harissa Hummus and Cucumber Feta Salad

Grain bowls are the ultimate way to enjoy a variety of flavors and textures in one dish. This Mediterranean-inspired version features chewy bulgur wheat, roasted chickpeas and red onions and a refreshing cucumber-tomato salad with feta cheese. A smoky harissa hummus and tangy Greek vinaigrette tie everything together.

Perfect for a quick weeknight dinner or meal prep, these bowls are packed with protein, fiber and vibrant flavors. Customize the spice level by adjusting the harissa in the hummus and enjoy a satisfying, wholesome meal.

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Ingredients

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

0.5 cup Sabra® Classic HummusView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Peel, quarter and thinly slice ¾ of the red onion. Drain and rinse chickpeas; pat very dry with paper towels.
2. Toss sliced onion and chickpeas on a baking sheet with a drizzle of olive oil, 1 teaspoon harissa powder and salt. Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. (For 4 servings, divide between 2 sheets and roast on top and middle racks.)
3. Meanwhile, in a small pot, combine bulgur, 1 cup water, ½ teaspoon harissa powder and ½ teaspoon salt. 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. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch half-moons. Dice tomato. Very thinly slice remaining onion. Pick and mince dill fronds. In a medium bowl, toss together 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 remaining harissa powder. Adjust spice to taste.
6. Spread hummus on one side of each serving bowl. Divide bulgur between 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 vegan?

It can be made vegan by omitting the feta cheese or using a plant-based alternative. The hummus and other ingredients are vegan-friendly.