Chickpea Grain Bowls

Chickpeas and bulgur topped with an herby cucumber salad.

Mains

Serves 4

Scale

Cook bulgur.

  • Bulgur wheat, 1 cup
  • Water, 2 cups
  • Harissa powder, 1 tbsp
  • Bouillon, 1 spoonful

Combine ingredients in a small pot. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed, about 15 minutes. Set aside.

Roast peppers.

  • Red bell peppers, 2

Roast peppers on stovetop. Set aside to cool.

Finish grain base.

  • Chickpeas (canned), 2 cans Drained and rinsed.
  • Olive oil
  • Salt

While chickpeas are draining, cut roasted peppers into small pieces. Add to pot with bulgur. Dress with oil and season to taste.

Make cucumber salad.

  • Cucumbers (Persian), 2–3 Diced.
  • Tomatoes (fresh), 2 small Diced.
  • Shallot, 1 Finely minced.
  • Parsley Very finely chopped.
  • Dill Very finely chopped.
  • Mint Very finely chopped.
  • Feta Crumbled.
  • Olive oil
  • Lemon
  • Salt
  • Black pepper

Toss cucumbers, tomato, and shallot in a small bowl.

Add herbs and feta to taste.

Dress with olive oil and lemon juice. Season to taste.

Serve.

  • Sour cream

Portion bulgur mixture into bowls. Top with cucumber salad, a bit of sour cream (optionally thinned with water), and more feta if desired.

⌕