Harissa Chickpea & Bulgur Bowls with Hummus
plus Cucumber Tomato Salad, Roasted Onion & Red Pepper Crema
- Sesame
- Milk
- Wheat
This vibrant Mediterranean bowl layers harissa-spiced bulgur, crispy roasted chickpeas, and a refreshing cucumber tomato salad with creamy spiced hummus and silky red pepper crema. Colorful, hearty, and entirely plant-powered, it delivers big flavor and balanced nourishment—perfect for an easy weeknight dinner.
Ingredients
1 unit
Red Onion
1 unit
Chickpeas
4 tablespoon
Hummus
(Contains: Sesame)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Mini Cucumber
2 ounce
Green Goddess Dressing
4 ounce
Grape Tomatoes
1 tablespoon
Harissa Powder
½ cup
Bulgur Wheat
(Contains: Wheat)
¼ ounce
Dill
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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 cut three-quarters of the onion into ½-inch-thick wedges (you’ll use the remaining onion in Step 4). Drain and rinse chickpeas; thoroughly pat dry with paper towels.
-
Toss onion wedges and chickpeas on a baking sheet 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, divide between two sheets; roast on top and middle racks.) TIP: It’s natural for chickpeas to pop a bit while roasting!
-
Meanwhile, in a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), ½ tsp harissa powder (1 tsp for 4), and salt (we used ½ tsp; 1 tsp for 4). (You’ll use more harissa powder later.) 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 roughly chop fronds from dill.
-
In a medium bowl, toss together cucumber, tomatoes, sliced onion, half the dill, and half the dressing; season with salt and pepper.
-
Place hummus in a small bowl. Stir in a pinch of harissa powder. TIP: Taste and add more harissa powder if you like things spicy.
- Drain any excess water from bulgur; fluff with a fork. Stir in remaining dressing. Taste and season with salt and pepper.
-
Divide bulgur between bowls. Using the back of a spoon, spread hummus on one side of each bowl. Arrange roasted onion and chickpeas and cucumber tomato salad on top of bulgur in separate sections. Drizzle with red pepper crema and sprinkle with remaining dill. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The harissa-spiced bulgur and roasted chickpeas earned real praise; some found the overall dish a bit mild and wished for bolder spice 🌶️.
- Ease of prep: Most found this straightforward and quick enough for a weeknight, though a few noted it involves several components to juggle at once.
- Suggestions: Add lemon and garlic to brighten the flavors; some loved stirring extra harissa into the hummus for more heat, and a few added feta or sweet potato with great results.
- Leftovers: One reviewer happily ate the second portion cold for lunch the next day and said it worked well both ways.
- Chickpeas: Pat them very dry before roasting and give them the full cook time — some found they stayed soft rather than crisping up.
- Bulgur: Watch the cook time closely; a few overcooked it into a mash rather than fluffy grains, so check it early and drain any excess water before fluffing.
