Harissa Chickpea Bulgur Bowls with Cucumber Feta Salad

Grain bowls are the ultimate way to enjoy a variety of flavors and textures in one satisfying meal. This Mediterranean-inspired version features chewy bulgur wheat as the base, topped with roasted chickpeas and red onion, a crisp cucumber-tomato salad and tangy feta cheese. A drizzle of Greek vinaigrette and a dollop of smoky harissa hummus bring everything together.

Perfect for a quick weeknight dinner or meal prep, these bowls are packed with protein, fiber and fresh ingredients. The combination of warm roasted vegetables, cool salad and creamy hummus is simply irresistible.

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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

1 unit TomatoView 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

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 directions. Usually, combine 0.5 cup bulgur with 1 cup water in a small pot, bring to a boil, then reduce heat, cover and simmer for 10-12 minutes until tender. Fluff with a fork and set aside.
3. While the bulgur cooks, prepare the chickpeas and onion. Drain and rinse the chickpeas. Peel and slice the red onion into 1-inch wedges.
4. On the prepared baking sheet, toss the chickpeas and onion wedges with a drizzle of olive oil, salt and pepper. Roast for 15-20 minutes, until the chickpeas are crispy and the onion is tender.
5. Meanwhile, make the cucumber-tomato salad. Dice the mini cucumber and tomato into small cubes. In a bowl, combine the cucumber, tomato and crumbled feta cheese. Add a splash of Greek vinaigrette and toss gently. Set aside.
6. Prepare the harissa hummus: In a small bowl, mix the hummus with harissa powder until well combined. Adjust the amount to your spice preference.
7. Chop the fresh dill finely.
8. To assemble the bowls, divide the cooked bulgur among serving bowls. Top with roasted chickpeas and onions, cucumber-tomato salad and a generous dollop of harissa hummus. Drizzle remaining Greek vinaigrette over the top and garnish with chopped dill.
9. Serve warm or at room temperature.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, quinoa, couscous or farro would work well. Adjust cooking time accordingly.

Is this recipe vegan?

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

How do I store leftovers?

Store each component in separate airtight containers in the refrigerator for up to 3 days. Assemble bowls just before serving.