Before starting, preheat the oven to 425°F. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Add chickpeas, Turkish Spice Blend and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast chickpeas in the top of the oven until starting to crisp, 12-14 min. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and bake until golden-brown, 10-12 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

While chickpeas roast, place a large bowl in the fridge. Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add leeks. Cook, stirring occasionally, until softened, 3-4 min. Add 3/4 cup water and 1/4 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, cut dried apricots into quarters. Once boiling, stir bulgur and apricots into the pot, then return to a boil. Once boiling again, remove the pot from heat. Cover and steam until bulgur is tender and liquid is absorbed, 15-17 min. Fluff bulgur with a fork, then transfer to the large, chilled bowl. Place in the fridge to cool.

While bulgur steams, core, then cut pepper into 1/2-inch pieces. Roughly chop mint. Roughly chop parsley. Zest, then juice lemon. Peel, then mince or grate garlic.

Add lemon zest, garlic, lemon juice, 1/2 tsp sugar and 2 1/2 tbsp oil (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then whisk to combine.

Once bulgur mixture is no longer hot, add peppers, spinach, mint, half the parsley and half the chickpeas to the bowl. Drizzle with vinaigrette, then toss to combine.

Divide salad between plates. Top with remaining chickpeas. Sprinkle with feta and remaining parsley.