Harissa Chickpea Bowls with Bulgur, Hummus 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.

Each component comes together beautifully: the smoky heat of harissa infuses both the bulgur and the roasted vegetables, while the cool, crisp salad and smooth hummus provide a perfect contrast. A drizzle of green goddess dressing ties it all together.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView 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. 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 (reserve remaining onion for 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). 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 substitute the bulgur with another grain?

Yes, you can use quinoa, couscous or farro. 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. Reheat bulgur and chickpeas before serving.

Is this recipe gluten-free?

No, bulgur contains wheat. For a gluten-free version, use quinoa or rice and ensure all other ingredients are gluten-free.