Greek Goddess Chicken & Bulgur Bowls

• 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.)

• Meanwhile, in a small pot, combine bulgur, 1 cup water, 1⁄2 tsp harissa powder (you’ll use more later), and salt (we used 1⁄2 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 1⁄4-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.

• 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.)