Greek Goddess Bulgur Bowls
with Roasted Chickpeas, Harissa Hummus & Cucumber Feta Salad
- Milk
- Wheat
- Eggs
- Sesame
There are so many reasons why we love a grain bowl… but the main one? We get to enjoy our favorite veggies, proteins, cheeses, and sauces, all at the same time. This Greek-inspired version stars one of our favorite ancient grains—chewy, nutty bulgur—topped with roasted chickpeas and onions, a refreshing tomato-cucumber salad, tangy Greek vinaigrette, and salty feta cheese. Smoky, harissa-infused hummus and a chopped dill garnish complete this un-bowl-ievable meal.
Ingredients
13.4 ounce
Chickpeas
1 tablespoon
Harissa Powder
1 unit
Persian Cucumber
¼ ounce
Dill
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
½ cup
Bulgur Wheat
(Contains: Wheat)
4 ounce
Grape Tomatoes
1.5 ounce
Greek Vinaigrette
(Contains: Milk, Eggs)
½ cup
Hummus
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel, quarter, and thinly slice ¾ of the onion (you’ll use the remaining onion in step 4). Drain and rinse chickpeas; dry thoroughly with paper towels.
• 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. (For 4, divide between 2 sheets; roast on top and middle racks.) • Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit while roasting.
• Meanwhile, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder (you’ll use more later), and salt (we used ½ tsp). (For 4 servings, use 2 cups water and 1 tsp harissa powder; we used 1 tsp salt.) • Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.
• While bulgur cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve tomatoes. Very thinly slice remaining onion. Pick and mince fronds from dill. • In a medium bowl, toss together cucumber, tomatoes, half the minced dill, half the Greek Vinaigrette (you’ll use more in the next step), half the feta (save the rest for serving), and remaining onion. Season with salt and pepper.
• 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. • Place hummus in a small bowl. Stir in a pinch of remaining harissa powder. TIP: Taste hummus and add more harissa powder if you like things spicy.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh, flavorful combination of ingredients; some found it needed more seasoning or spice 🌶️.
- Ease of prep: Quick and easy to make, though a few struggled with roasting chickpeas and shallots evenly.
- Suggestions: Consider adding pita bread, olives, or tzatziki; some preferred couscous or rice over bulgur.
- Portions: Several wished for more of the cucumber-tomato salad; some found it light as a dinner without added protein.
- Leftovers: Many enjoyed leftovers cold for lunch the next day, though a few found it less appealing reheated.
Reviews from our home cooks
Easy, delicious, and satisfying. Cannot believe I've never tried bulgur before- it is a wonderful grain base. Might could benefit from a wedge of lemon, particularly the salad, but that's an experiment for the next time, as are some mushrooms in with the onions & chickpeas. Paired well with a rustic French style hard cider to balance the harissa.
You have made me a fan of bulgur-this was one of the ingredients in another recipe and I really liked it. This was one of those recipes that was even better the next day. The chickpeas were not to my taste. They cooked up a little chewy, I expected them to have a little more crunch, but that might just be an issue with my oven. The cucumber salad was so good. I have saved the recipe to make just by itself.
Harissa was a new seasoning for us and we missed the spicy note until the hummus step. Would have been better if the harissa wasn't in the bulgur, and hummus. We added light sour cream to tone down the spice for the kids. On that note, we love the cucumber salad every time and the chickpeas were delicious. Yummy just too much for a family with kids
The Greek dish was very easy to make and it was very good. It was also pretty spicy. I suggest to those that are not too crazy about spicy dishes, try to control how much Harissa Powder you put in the Bulgur Wheat and the Hummus. Other than that, this Greek dish was delicious! :)
Perhaps with a few tweaks, this could be a great recipe. It was just chickpea overload. The cup of hummus was not necessary and it didn't really enhance the dish. I love bulgur and would love to see more recipes with it. I liked the roasted chickpeas and onions but it needed something else to punch it up. Carrot? Sweet potato? Something but I'm not sure. The cucumber feta salad was excellent and was the best part of this recipe.
This dish is a repeat. Almost every time we see it offered, we get it because it is divine! We LOVE the flavors of the hummus and the bulgur and the feta salad. It's a lighter dish but filling, and you'll never miss the meat!
We LOVE these Greek Goddess Bulgur Bowls. We order a vegan meal every week and we get this one every time it comes up. Absolutely delicious! You don't miss the meat with so much flavor.
My first time ordering this recipe. Loved all the flavors. The nuttiness of the bulgur, crunch of the cucumber salad and roasted chickpeas. I will definitely order it again.
I love Greek food--even here in Texas. Had never had the harissa seasoning.... just wonderful. I added a little butter to the bulgur.... a lot, lot of food!! Really good.
This was an odd dish for me to eat. I don't feel that hummus should be eaten with a spoon/fork. I ended up picking up some naan bread. And the texture of the entire bowl was inconsistent. The chickpeas were crispy, the bulgur and Greek salad were soft, and the hummus was creamy. Three different textures.
