Roasted Chickpea and Bulgur Bowls with Harissa Hummus and Cucumber Feta Salad

These hearty grain bowls bring together fluffy bulgur, smoky roasted chickpeas and onions and a cool cucumber-tomato salad with tangy feta. A swirl of harissa-spiked hummus adds a spicy kick, while fresh dill brightens every bite.

Perfect for a weeknight dinner, this bowl is packed with texture and flavor-crunchy chickpeas, creamy hummus and juicy tomatoes all on a bed of tender bulgur. It’s a satisfying, veggie-forward meal that comes together in under an hour.

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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

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

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 onion (reserve the rest for step 4). Drain and rinse chickpeas; dry thoroughly with paper towels.
2. On a baking sheet, toss sliced onion and chickpeas with a generous drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings) and salt. (For 4 servings, divide between two sheets and roast on top and middle racks.) Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. Note: Chickpeas may pop a bit while roasting.
3. Meanwhile, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder and salt (about ½ tsp). (For 4 servings, use 2 cups water and 1 tsp harissa powder; add 1 tsp 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-thick half-moons. Dice tomato. Very thinly slice remaining onion. Pick and mince dill fronds. In a medium bowl, toss together cucumber, tomato, half the minced dill, half the Greek vinaigrette (reserve the rest for step 5), half the feta (save the rest for serving) and the sliced onion. Season with salt and pepper.
5. Drain any excess water from bulgur; fluff with a fork. Stir in as much remaining Greek vinaigrette as you like. Taste and season with salt and pepper. In a small bowl, stir hummus with a pinch of remaining harissa powder. Taste and add more harissa if you like it spicier.
6. Using the back of a spoon, 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. Sprinkle with remaining minced dill if desired and 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 time and liquid accordingly.

How do I store leftovers?

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

Is this recipe vegan?

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