Greek Goddess Bulgur Bowls

🥘 Ingredients

• bulgur wheat
  1 c
• chickpeas
  53.6 oz
• chickpeas`
• cooking oil
  2 tsp
• dill
  ¼ oz
• feta
  1 c
• feta cheese
  1 c
• grape tomatoes
  8 oz
• greek vinaigrette
  6 oz
• harissa powder
  2 tbsp
• hummus
  1 c
• hummus`
• persian cucumber
  2
• red onion
  2

🍳 Cookware

• baking sheet
• small pot
• medium bowl
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel, quarter, and thinly slice ¾ of the ` red onion ` (reserve the rest for step 4). Drain and rinse ` chickpeas `; dry thoroughly with paper towels and place on a baking sheet.

   red onion: 2, chickpeas: 26.8 oz
2. 

   2

   Toss ` chickpeas ` with the sliced onion, a large drizzle of ` cooking oil `, 1 teaspoon ` harissa powder ` (use 2 teaspoons for 4 servings), and a pinch of salt. Spread evenly on a ` baking sheet ` and roast until onion is softened and chickpeas are lightly browned, ` ⏱️ 20 minutes `.

   chickpeas: 26.8 oz, cooking oil: 2 tsp, harissa powder: 2 tbsp
3. 

   3

   Meanwhile, in a ` small pot `, combine ` bulgur wheat ` with its 1 cup water, ½ teaspoon more ` harissa powder `, and a large pinch of salt. Bring to a boil; cover and reduce to a simmer until bulgur is tender and water is absorbed, ` ⏱️ 15 minutes `. Keep covered off heat until ready to serve.

   bulgur wheat: 1 c, harissa powder
4. 

   4

   While bulgur cooks, halve ` persian cucumber ` lengthwise and slice crosswise into ¼-inch-thick half-moons. Halve ` grape tomatoes ` and very thinly slice remaining onion. Pick and mince fronds from ` dill `. In a ` medium bowl `, toss together cucumber, tomatoes, half the minced dill, half of ` greek vinaigrette `, half of ` feta cheese `, the remaining onion, and season with salt and pepper—set aside.

   persian cucumber: 2, grape tomatoes: 8 oz, dill: ¼ oz, greek vinaigrette: 3 oz, feta cheese: 1 c
5. 

   5

   To finish bulgur, drain any excess water, fluff with a fork, and stir in as much remaining ` greek vinaigrette ` as desired. Season to taste with salt and pepper. Set ` hummus ` in a ` small bowl ` and stir in a pinch of remaining ` harissa powder `; taste and adjust spice if preferred.

   greek vinaigrette: 3 oz, hummus: 1 c, harissa powder
6. 

   6

   Assemble bowls by spreading ` hummus` onto one side of each serving dish with the back of a spoon. Divide bulgur between bowls, then arrange the roasted ` chickpeas` and onion, the cucumber feta salad, and remaining ` feta ` on top. Sprinkle with remaining dill and serve.

   hummus`, chickpeas`, feta: 1 c