Mediterranean Bulgur Bowls with Roasted Chickpeas and Harissa Hummus

There’s something magical about a grain bowl that brings together all your favorite flavors in one satisfying dish. This Mediterranean-inspired version features nutty bulgur wheat as the base, topped with crispy roasted chickpeas and onions, a bright tomato-cucumber salad and a smoky harissa-infused hummus. Crumbled feta and fresh dill add the perfect finishing touches.

Each component is simple to prepare and the combination of textures and tastes-from the creamy hummus to the tangy vinaigrette-makes every bite exciting. Whether you’re looking for a meatless Monday dinner or a meal-prep lunch, these bowls are sure to become a favorite.

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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

4 ounce Grape TomatoesView 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 Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Peel, quarter and thinly slice ¾ of the onion. Drain and rinse chickpeas; dry thoroughly with paper towels.
2. Toss sliced onion and chickpeas on a baking sheet with a large 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 servings, divide between 2 sheets and roast on top and middle racks.)
3. Meanwhile, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder and salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water is 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 half-moons. Halve tomatoes. Very thinly slice remaining onion. Pick and mince dill fronds. In a medium bowl, toss cucumber, tomatoes, half the minced dill, half the Greek vinaigrette, half the feta and remaining onion. Season with salt and pepper.
5. Drain any excess water from bulgur; fluff with a fork. Stir in remaining Greek vinaigrette to taste. Season with salt and pepper. Place hummus in a small bowl; stir in a pinch of remaining harissa powder. Adjust spiciness to taste.
6. Spread hummus on one side of each serving bowl. Divide bulgur between bowls. Arrange roasted onion and chickpeas and cucumber feta salad on top in separate sections. Top with remaining feta and sprinkle with remaining minced dill if desired.

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 and liquid amounts according to the grain’s package instructions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Assemble bowls just before serving to keep the salad crisp.

Is this recipe gluten-free?

No, bulgur is made from wheat and contains gluten. For a gluten-free version, use quinoa or rice instead.