Harissa Chickpea Bulgur Bowls with Cucumber Feta Salad

Grain bowls are the ultimate way to enjoy a variety of flavors and textures in one meal. This Mediterranean-inspired version features chewy bulgur wheat topped with spicy harissa-roasted chickpeas and shallots, a cool cucumber-tomato salad, tangy feta cheese, and a smoky harissa hummus. Every bite is a delicious mix of nutty, creamy, and fresh.

Perfect for a weeknight dinner, these bowls come together quickly with simple ingredients. The roasted chickpeas add a satisfying crunch, while the Greek vinaigrette ties everything together. Customize the heat level by adjusting the harissa in the hummus. Serve warm and enjoy!

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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 ShallotView 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 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. Preheat the oven to 425°F (220°C). Wash and dry all produce. Peel and quarter the shallot, then thinly slice three-quarters of it (save the rest for later). Drain and rinse the chickpeas; pat them very dry with paper towels.
2. On a baking sheet, toss the sliced shallot and chickpeas with a generous drizzle of olive oil, 1 teaspoon harissa powder, and a pinch of salt. (For 4 servings, divide between two sheets and roast on top and middle racks.) Roast on the top rack until the shallot is softened and the chickpeas are lightly browned, 18–20 minutes. The chickpeas may pop slightly—that’s normal.
3. Meanwhile, in a small pot, combine the bulgur, 1 cup water, ½ teaspoon harissa powder, and ½ teaspoon salt. (For 4 servings, use 2 cups water and 1 teaspoon harissa powder; use 1 teaspoon salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until the water is absorbed and the bulgur is tender, 12–15 minutes. Keep covered off the heat until ready to serve.
4. While the bulgur cooks, trim the cucumber, halve it lengthwise, and slice crosswise into ¼-inch half-moons. Dice the tomato. Very thinly slice the remaining shallot. Pick and mince the dill fronds. In a medium bowl, combine the cucumber, tomato, half the minced dill, half the Greek vinaigrette, half the feta cheese, and the sliced shallot. Season with salt and pepper and toss to combine.
5. Drain any excess water from the bulgur and fluff with a fork. Stir in as much of the remaining Greek vinaigrette as you like. Season with salt and pepper to taste. In a small bowl, stir the hummus with a pinch of the remaining harissa powder. Taste and add more harissa if you prefer extra heat.
6. To assemble, use the back of a spoon to spread the harissa hummus on one side of each serving bowl. Divide the bulgur among the bowls. Arrange the roasted shallot and chickpeas and the cucumber feta salad on top in separate sections. Sprinkle with the remaining feta and a bit of minced dill if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, farro, or couscous. Adjust cooking times according to package directions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the bulgur and chickpeas before assembling.

Is this recipe gluten-free?

No, bulgur is a wheat product. For a gluten-free version, use quinoa or rice instead.