Greek Goddess Bulgur Bowls

🥘 Ingredients

• black pepper
  to taste
• bulgur wheat
  1 c
• chickpeas
  1½ cups
• cooking oil
  1 tbsp
• dill
  1 small bunch
• feta cheese
  1 c
• grape tomatoes
  1 c
• greek vinaigrette
  3 tbsp
• harissa powder
  1½ tsp
• hummus
  ½ cup
• persian cucumber
  1 unit
• red onion
  1 unit
• salt
  to taste
• water
  1 c

🍳 Cookware

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

1. 

   1

   chickpeas harissa powder persian cucumber dill feta cheese red onion bulgur wheat grape tomatoes greek vinaigrette hummus cooking oil salt black pepper water

   chickpeas: 1½ cups, harissa powder: 1½ tsp, persian cucumber: 1 unit, dill: 1 small bunch, feta cheese: 1 c, red onion: 1 unit, bulgur wheat: 1 c, grape tomatoes: 1 c, greek vinaigrette: 3 tbsp, hummus: ½ cup, cooking oil: 1 tbsp, salt: to taste, black pepper: to taste, water: 1 c
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel, quarter, and thinly slice ¾ of the red onion. Drain and rinse chickpeas; dry thoroughly with paper towels.
3. 

   3

   Toss sliced onion and chickpeas on a baking sheet with a large drizzle of cooking oil, 1 tsp harissa powder, and salt. Roast on top rack until onion is softened and chickpeas are lightly browned ⏱️ 18 minutes . TIP: It’s natural for chickpeas to pop a bit while roasting.
4. 

   4

   Meanwhile, in a small pot , combine bulgur wheat, water, ½ tsp harissa powder, and salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender ⏱️ 12 minutes . Keep covered off heat until ready to serve.
5. 

   5

   While bulgur cooks, trim and halve persian cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve grape tomatoes. Very thinly slice remaining red onion. Pick and mince fronds from dill. In a medium bowl , toss together cucumber, tomatoes, half the minced dill, half the greek vinaigrette, half the feta cheese, and remaining onion. Season with salt and pepper.
6. 

   6

   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. TIP: Taste hummus and add more harissa powder if you prefer it spicy.
7. 7

   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.