• Before starting, preheat the broiler to high. Wash and dry all produce.
• Drain and rinse chickpeas.
• Core, then cut pepper into 1/4-inch slices. 
• Peel then cut half the onion into 1/4-inch slices. Chop the other half into 1/2-inch pieces. 
• Peel, then mince or grate garlic. 

• Heat a medium pot over medium. 
• When hot add 1/2 tbsp (1 tbsp) oil, then chopped onions and garlic. Cook for 2-3 min, stirring constatnly, until softened. Season with salt. 
• Add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
• Once boiling, add bulgur and chickpeas. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

• Meanwhile, line a baking sheet with foil.
• Arrange peppers, sliced onions and 1/2 tbsp (1 tbsp) oil on the baking sheet. Sprinkle with half the Middle Eastern Seasoning. Season with salt and pepper, then toss to coat. 
• Pat salmon dry with paper towels. Season with salt, pepper and remaining Middle Eastern Seasoning. 
• Place salmon on top of veggies. 

• Roast salmon and veggies in the middle of the oven for 10-12 min, until salmon is cooked through and veggies are tender.**
• Meanwhile, roughly chop spinach.
• Roughly chop parsley.
• Zest, then cut lemon into wedges.

• Fuff bulgur mixture with a fork. 
• Add spinach, half the parsley and lemon zest. Stir to combine. Season with salt and pepper. 

• Divide bulgur-chickpea pilaf between plates. 
• Top with veggies and salmon. 
• Drizzle with yogurt sauce.
• Sprinkle with remaining parsley. 
• Squeeze a lemon wedge over top. 

If you've opted to get salmon, prep and cook in the same way the recipe instructs you to prep and cook tilapia.