Harissa Chickpea & Bulgur Bowls with Hummus

🥘 Ingredients

• black pepper
  1 tsp
• bulgur wheat
  1 c
• chickpeas (drained and rinsed)
  1 can
• cooking oil
  2 tbsp
• dill
  1 bunch
• grape tomatoes
  2 c
• green goddess dressing
  2 tbsp
• harissa powder
  1 tsp, ½ tsp
• hummus
  5 oz
• mini cucumber
  1 piece
• red onion (cut into wedges)
  1 piece
• salt
  1 tsp, ½ tsp
• smoky red pepper crema
  2 tbsp
• water
  1 c

🍳 Cookware

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

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry produce.
2. 

   2

   Toss red onion and chickpeas on a baking sheet with a drizzle of cooking oil , harissa powder , and a pinch of salt . Spread into a single layer and roast until edges are crispy and bulgur is nearly done, ⏱️ 15 minutes , tossing halfway through.

   red onion: 1 piece (cut into wedges), chickpeas: 1 can (drained and rinsed), cooking oil: 2 tbsp, harissa powder: 1 tsp, salt: 1 tsp
3. 

   3

   Meanwhile, in a small pot , combine bulgur wheat , water , harissa powder , and salt . Bring to a boil, then cover and reduce heat to low. Simmer until water is absorbed and wheat is tender, ⏱️ 15 minutes .

   bulgur wheat: 1 c, water: 1 c, harissa powder: ½ tsp, salt: ½ tsp
4. 

   4

   While bulgur cooks, trim and halve mini cucumber lengthwise, then slice crosswise into ¼-inch half-moons. Halve grape tomatoes . Very thinly slice remaining red onion. Pick and roughly chop fronds from dill . Toss cucumber, tomatoes, and sliced onion in a medium bowl with black pepper and a pinch of salt.

   mini cucumber: 1 piece, grape tomatoes: 2 c, dill: 1 bunch, black pepper: 1 tsp
5. 

   5

   Place hummus in a small bowl . Stir in a pinch of remaining harissa powder. Taste and add more powder if desired.

   hummus: 5 oz
6. 

   6

   Fluff bulgur with a fork and divide 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 in separate sections. Drizzle with smoky red pepper crema and green goddess dressing , and sprinkle with remaining dill. Serve immediately.

   smoky red pepper crema: 2 tbsp, green goddess dressing: 2 tbsp