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 topped with roasted chickpeas and red onion, a crisp cucumber and tomato salad, creamy feta cheese and a tangy Greek vinaigrette. Smoky harissa hummus and fresh dill take it over the top.

Perfect for a quick weeknight dinner or meal prep, these bowls are packed with protein, fiber and bold flavors. Customize with your favorite toppings or add grilled chicken for extra protein.

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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 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook bulgur according to package directions; drain if needed and set aside.
3. Drain and rinse chickpeas. Peel and dice red onion into 1-inch pieces. On the prepared baking sheet, toss chickpeas and onion with harissa powder, 1 teaspoon olive oil and a pinch of salt and pepper. Roast for 15-20 minutes until chickpeas are crispy and onion is tender.
4. Meanwhile, dice cucumber and tomato into small cubes. Finely chop dill. In a small bowl, combine cucumber, tomato, half the dill and a drizzle of Greek vinaigrette. Crumble feta cheese.
5. In a small bowl, stir together hummus and remaining harissa powder (optional) to make harissa hummus.
6. To assemble bowls: divide cooked bulgur among serving bowls. Top with roasted chickpeas and onions, cucumber tomato salad, crumbled feta and a dollop of harissa hummus. Drizzle remaining Greek vinaigrette over everything. Garnish with remaining dill.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes! Quinoa, farro or brown rice work well as substitutes.

How do I make this bowl vegan?

Omit the feta cheese and use a dairy-free hummus. The rest of the ingredients are plant-based.

Can I prepare components in advance?

Absolutely. Cook the bulgur, roast the chickpeas and onion and chop the vegetables ahead. Assemble just before serving.