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 cut three-quarters of the onion into ½-inch-thick wedges (you’ll use the remaining onion in Step 4). Drain and rinse chickpeas; thoroughly pat dry with paper towels.

Toss onion wedges and chickpeas on a baking sheet with a drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings), and salt.

Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. (For 4, divide between two sheets; roast on top and middle racks.) TIP: It’s natural for chickpeas to pop a bit while roasting!

Meanwhile, in a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), ½ tsp harissa powder (1 tsp for 4), and salt (we used ½ tsp; 1 tsp for 4). (You’ll use more harissa powder later.) 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 roughly chop fronds from dill.

In a medium bowl, toss together cucumber, tomatoes, sliced onion, half the dill, and half the dressing; season with salt and pepper.

Place hummus in a small bowl. Stir in a pinch of harissa powder. TIP: Taste and add more harissa powder if you like things spicy.

Divide bulgur 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 of bulgur in separate sections. Drizzle with red pepper crema and sprinkle with remaining dill. Serve.