GREEK Goddess Bulgur BOWL
Updated: Mar 11
This Greek Goddess Bulgur Bowl with roasted chickpeas, harissa hummus & cucumber feta salad is one of my absolute favorite bowls to make. Full disclosure though, my brother actually generously gifted a few of his HelloFresh packages to us and this recipe was included in one of the bags. I make this bowl on my own now by shopping for the ingredients (thanks to Prime Now + Whole Foods contactless pick up) and it's now in our weekly meal rotation!
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!
Allergens: Milk • Wheat • Eggs
Total Time: 30 minutes
1 can of chickpeas
1 persian cucumber
½ cup feta cheese (I use: Violife brand non-dairy feta)
½ cup bulgur wheat (I use: Arrowhead Mills brand because it's both organic + non gmo)
1.5 ounce Greek Vinaigrette & Marinade (we love the Primal Kitchen brand which you can get here)
1 tablespoon harissa powder
¼ ounce of fresh dill
1 red onion
4 ounces of grape tomatoes
½ cup hummus (I use: HOPE brand
because it's both organic + non gmo)
Dash of sea salt
Dash of pepper
2 teaspoons of avocado oil (once again, we love the Primal Kitchen brand which you can get here)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Drain and rinse chickpeas; pat very dry with paper towels. Peel, quarter, and thinly slice ¾ of the onion (you’ll use the remaining onion in step 4).
Toss sliced onion and chickpeas on a baking sheet with a large drizzle of olive oil, 1 tsp harissa powder (you’ll use more in the next step), and salt.
Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. Note: 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 kosher 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. Note: 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.