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 + 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) + 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 + sauces, all at the same time. This Greek inspired version stars one of our favorite ancient grains—chewy, nutty bulgur—topped with roasted chickpeas + onions, a refreshing tomato-cucumber salad, tangy Greek vinaigrette + salty feta cheese.
Smoky, harissa-infused hummus + a chopped dill garnish complete this un-bowl-ievable meal!
Allergens: Milk • Wheat • Eggs
Total Time: 30 minutes
Ingredients
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 Enter my 10% OFF coupon code at checkout: DEROSA10
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) Enter my 10% OFF coupon code at checkout: DEROSA10
Instructions
Adjust rack to top position + preheat oven to 425 degrees. Wash + dry all produce.
Drain + rinse chickpeas; pat very dry with paper towels. Peel, quarter + thinly slice ¾ of the onion (you’ll use the remaining onion in step 4).
Toss sliced onion + chickpeas on a baking sheet with a large drizzle of olive oil, 1 tsp harissa powder (you’ll use more in the next step) + salt.
Roast on top rack until onion is softened + 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) + salt (we used ½ tsp kosher salt).
Bring to a boil, then cover + reduce to a low simmer. Cook until water has absorbed + bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.
While bulgur cooks, trim + halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve tomatoes. Very thinly slice remaining onion. Pick + 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) + remaining onion. Season with salt + pepper.
Drain any excess water from bulgur; fluff with a fork. Stir in as much remaining Greek vinaigrette as you like. Taste + season with salt + pepper.
Place hummus in a small bowl. Stir in a pinch of remaining harissa powder. Note: Taste hummus + 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 + chickpeas + cucumber feta salad on top in separate sections. Top with remaining feta. Sprinkle with remaining minced dill if desired + serve.