---
title: Harissa Chickpea & Bulgur Bowls with Hummus
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/harissa-chickpea-and-bulgur-bowls-with-hummus-68f7941d2ec5cbd71097eb14
servings: 2
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Sesame
  - Milk
  - Wheat
tags:
  - Veggie
  - Easy Prep
  - Mediterranean
  - Grain Bowls
rating: 4.0
rating_count: 718
source_chef: Daniel Kim
review_highlights:
  - theme: Flavor
    text: Many loved the vibrant Mediterranean flavors
  - theme: Ease of prep
    text: Easy to cook with good instructions
image: "https://images.recipes.furrysalamander.com/harissa-chickpea-bulgur-bowls-with-hummus.avif"
---
Adjust oven rack to top position and preheat oven to 425°F. Wash and dry produce.

Toss @red onion{1%piece}(cut into wedges) and @chickpeas{1%can}(drained and rinsed) on a #baking sheet{} with a drizzle of @cooking oil{2%tbsp}, @harissa powder{1%tsp}, and a pinch of @salt{1%tsp}. Spread into a single layer and roast until edges are crispy and bulgur is nearly done, ~{15%minutes}, tossing halfway through.

Meanwhile, in a #small pot{}, combine @bulgur wheat{1%cup}, @water{1%cup}, @harissa powder{½%tsp}, and @salt{½%tsp}. Bring to a boil, then cover and reduce heat to low. Simmer until water is absorbed and wheat is tender, ~{15%minutes}.

While bulgur cooks, trim and halve @mini cucumber{1%piece} lengthwise, then slice crosswise into ¼-inch half-moons. Halve @grape tomatoes{1%pint}. Very thinly slice remaining red onion. Pick and roughly chop fronds from @dill{1%bunch}. Toss cucumber, tomatoes, and sliced onion in a #medium bowl{} with @black pepper{1%tsp} and a pinch of salt.

Place @hummus{5%oz} in a #small bowl{}. Stir in a pinch of remaining harissa powder. Taste and add more powder if desired.

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{2%tbsp} and @green goddess dressing{2%tbsp}, and sprinkle with remaining dill. Serve immediately.