Greek Goddess Bulgur Bowls
with Roasted Chickpeas, Harissa Hummus & Cucumber Feta Salad
There are so many reasons why we love a grain bowl… but the main one? We get to enjoy our favorite veggies, proteins, cheeses, and sauces, all at the same time. This Greek-inspired version stars one of our favorite ancient grains—chewy, nutty bulgur—topped with roasted chickpeas and onions, a refreshing tomato-cucumber salad, tangy Greek vinaigrette, and salty feta cheese. Smoky, harissa-infused hummus and a chopped dill garnish complete this un-bowl-ievable meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
13.4 ounce
Chickpeas
1 tablespoon
Harissa Powder
1 unit
Persian Cucumber
¼ ounce
Dill
½ cup
Feta Cheese
(Contains Milk)
1 unit
Red Onion
½ cup
Bulgur Wheat
(Contains Wheat)
4 ounce
Grape Tomatoes
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
½ cup
Hummus
(Contains Sesame)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel, quarter, and thinly slice ¾ of the onion (you’ll use the remaining onion in step 4). Drain and rinse chickpeas; dry thoroughly with paper towels.
• Toss sliced onion and chickpeas on a baking sheet with a large drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings), and salt. (For 4, divide between 2 sheets; roast on top and middle racks.) • Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. TIP: 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), and salt (we used ½ tsp). (For 4 servings, use 2 cups water and 1 tsp harissa powder; we used 1 tsp salt.) • Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.
• While bulgur cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve tomatoes. Very thinly slice remaining onion. Pick and 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), and remaining onion. Season with salt and pepper.
• 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 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 and chickpeas and cucumber feta salad on top in separate sections. Top with remaining feta. Sprinkle with remaining minced dill if desired and serve.
