Mediterranean Bulgur Bowls with Salmon and Harissa Hummus

This vibrant grain bowl brings together the best of Mediterranean flavors: fluffy bulgur wheat, roasted chickpeas and red onion, a crisp cucumber-tomato salad and tangy feta cheese. A drizzle of Greek vinaigrette and a smear of smoky harissa hummus tie everything together, while perfectly cooked salmon adds protein and richness.

Bulgur is a hearty whole grain that cooks quickly and pairs beautifully with bold spices and fresh herbs. This bowl is as satisfying as it is colorful-perfect for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

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

0.52 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

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Peel, quarter and thinly slice three-quarters of the red onion (reserve remaining for salad). Drain and rinse chickpeas; dry thoroughly with paper towels.
2. On a baking sheet, toss sliced onion and chickpeas with a 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 two sheets and roast on top and middle racks.)
3. Meanwhile, in a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), ½ tsp harissa powder (1 tsp for 4 servings) and salt (we used ½ tsp; 1 tsp for 4). Bring to a boil, cover and reduce to low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready.
4. While bulgur cooks, trim and halve cucumber lengthwise, then slice crosswise into ¼-inch half-moons. Dice tomato. Very thinly slice remaining onion. Pick and mince dill fronds. In a medium bowl, combine cucumber, tomato, half the minced dill, half the Greek vinaigrette (save rest), half the feta (save rest for serving) and sliced 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. In a small bowl, stir hummus with a pinch of remaining harissa powder. Taste and add more if desired.
6. Spread hummus on one side of each serving bowl. Divide bulgur between bowls. Arrange roasted onion and chickpeas and cucumber feta salad in separate sections. Top with remaining feta and sprinkle with remaining minced dill. Serve.

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 accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat bulgur and chickpeas gently; enjoy the cucumber salad cold.

Can I make this dish vegetarian?

Absolutely! Omit the salmon and add extra roasted chickpeas or tofu for protein.