• Before starting, preheat the broiler to high. Wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed

• Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moon.
• Core, then cut pepper into 1/2 inch pieces.
• To a foil-lined baking sheet, add peppers, zucchini, and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to coat.
• Broil in the top of the oven for 8-10 min, stirring halfway until tender-crisp and golden.

• Thinly slice chives.
• Peel, then mince or grate garlic.
• To a small bowl, add mayo, half the chives and half the garlic. Season with salt and pepper. Stir to combine.

• Heat a large non-stick pan over medium-high.
• While the pan heats, drain, then rinse chickpeas.
• When hot, add 1 tbsp (2 tbsp) olive oil, then chickpeas. Cook for 4-6 min, stirring often, until golden. 
• Remove from heat. Stir in half the Mediterranean Spice Blend and remaining garlic. Season with salt and pepper.

• Pat salmon dry with paper towels. To an unlined baking sheet, add salmon, 1/2 tbsp (1 tbsp) olive oil and remaining Mediterranean Spice Blend. Season with salt and pepper. Toss to coat.
• Broil in the middle of the oven for 6-8 min, until salmon is cooked through.**
• While salmon cooks, roughly chop parsley.

• Stir parsley into bulgur.
• Divide bulgur and chickpeas between bowls.
• Top with veggies and salmon.
• Spoon chive-garlic aioli over top.
• Sprinkle remaining chives over top. 

If you've opted to get salmon, pat salmon dry with paper towels. Prep and cook salmon in the same way the recipe instructs you to prep and cook the shrimp. Increase cook tie to 6-8 min.**