Mediterranean Bulgur Bowl with Roasted Chickpeas and Harissa Hummus

Grain bowls are the ultimate canvas for layering flavors and textures and this Mediterranean-inspired version is a true standout. Chewy bulgur wheat forms the base, topped with crispy roasted chickpeas and red onion, a refreshing tomato-cucumber salad and creamy feta cheese. A smoky harissa-infused hummus and tangy Greek vinaigrette tie everything together, finished with a sprinkle of fresh dill.

This bowl is not only delicious but also packed with plant-based protein and fiber, making it a satisfying meal any day of the week. The combination of warm roasted vegetables, cool salad and bold sauces creates a harmony of tastes and temperatures that will keep you coming back for more.

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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 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 oven to 425°F (220°C). Adjust rack to top position (for 4 servings, use top and middle racks). Wash and dry all produce. Peel the red onion, quarter it and thinly slice three-quarters of it (reserve the remaining quarter for later). Drain and rinse the chickpeas, then pat them very dry with paper towels.
2. On a baking sheet, toss the sliced onion and chickpeas with a drizzle of olive oil, 1 teaspoon harissa powder (2 teaspoons for 4 servings) and salt. Spread in an even layer. Roast on the top rack until the onion is softened and the chickpeas are lightly browned, 18-20 minutes. (For 4 servings, divide between two sheets and roast on top and middle racks.) Note: Chickpeas may pop a bit while roasting.
3. Meanwhile, in a small pot, combine the bulgur, 1 cup water (2 cups for 4 servings), ½ teaspoon harissa powder (1 teaspoon for 4 servings) and salt (½ teaspoon for 2 servings, 1 teaspoon for 4 servings). Bring to a boil, then cover and reduce heat to low. Simmer until the water is absorbed and the bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.
4. While the bulgur cooks, prepare the salad. Trim and halve the cucumber lengthwise, then slice crosswise into ¼-inch half-moons. Dice the tomato. Very thinly slice the reserved onion quarter. Pick and mince the dill fronds. In a medium bowl, combine the cucumber, tomato, half the minced dill, half the Greek vinaigrette (save the rest for later), half the feta cheese (reserve the rest for serving) and the sliced onion. 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. Taste and adjust seasoning with salt and pepper. In a small bowl, combine the hummus with a pinch of the remaining harissa powder. Stir to incorporate. Taste and add more harissa if you prefer extra heat.
6. To serve, spread the harissa hummus on one side of each bowl using the back of a spoon. Divide the bulgur among the bowls. Arrange the roasted onion and chickpeas and the cucumber feta salad on top in separate sections. Sprinkle with the remaining feta cheese and the remaining 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 brown rice. Adjust cooking times and liquid amounts accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to maintain texture.

Is this recipe vegan?

This recipe contains feta cheese and Greek vinaigrette (which may include dairy). To make it vegan, omit the feta and use a dairy-free vinaigrette.