Greek Goddess Bulgur Bowls
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Greek Goddess Bulgur Bowls

Greek Goddess Bulgur Bowls

with Chickpeas, Harissa Hummus & Cucumber Feta Salad

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 shallot, 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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


1 tablespoon

Harissa Powder

1 unit

Mini Cucumber

¼ ounce


½ cup

Feta Cheese

(Contains Milk)

1 unit


½ cup

Bulgur Wheat

(Contains Wheat)

1 unit


1.5 ounce

Greek Vinaigrette

(Contains Eggs, Milk)

½ cup


(Contains Sesame)

Not included in your delivery



2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories820 kcal
Fat41 g
Saturated Fat8 g
Carbohydrate86 g
Sugar14 g
Dietary Fiber15 g
Protein25 g
Cholesterol30 mg
Sodium1760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Small pot
Medium Bowl
Small Bowl
Small pot



• 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 shallot (you’ll use the remaining shallot in step 4). Drain and rinse chickpeas; dry thoroughly with paper towels.

Roast Shallot & Chickpeas

• Toss sliced shallot and chickpeas on a baking sheet with a large drizzle of olive oil, 1 tsp harissa powder (2 tsp for 4 servings), and salt. (You’ll use more harissa powder in the next step.) (For 4, divide between 2 sheets; roast on top and middle racks.) • Roast on top rack until shallot is softened and chickpeas are lightly browned, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)

Cook Bulgur

• 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.

Make Salad

• While bulgur cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Dice tomato. Very thinly slice remaining shallot. Pick and mince fronds from dill. • In a medium bowl, toss together cucumber, tomato, 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 shallot. Season with salt and pepper.

Fluff & Mix

• 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. (Taste the 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 shallot and chickpeas and cucumber feta salad on top in separate sections. Top with remaining feta. Sprinkle with remaining minced dill if desired and serve.

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