• Heat a medium pot over medium-high heat. 
• While the pot heats, peel, then mince or grate garlic.
• Peel, then slice shallot into 1/4-inch half-moons.
• When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
• Add shallots. Cook, stirring occasionally, until softened slightly, 2-3 min.
• Add half the garlic. Cook, stirring often, until fragrant, 30 sec.
• Add 3/4 cup (1 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.

• Meanwhile, drain and rinse chickpeas, then pat dry with paper towels.
• Add chickpeas, Turkish Spice Blend and 2 tbsp oil to an unlined baking sheet. Season with pepper and 1/4 tsp salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil and 1/4 tsp salt per sheet.)
• Roast chickpeas in the top of the oven, stirring halfway through, until golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.) (TIP: Cover loosely with foil or another baking sheet, if chickpeas start popping.)

• Stir bulgur and raisins into the boiling water, then return to a boil. 
• Remove from heat. Cover and let stand until bulgur is tender and liquid is absorbed, 15-17 min.
• Fluff bulgur with a fork and season with salt and pepper, to taste.
• Transfer bulgur to a large bowl, then toss a few times. Set aside.
• Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add shrimp.
  Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. **

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Roughly chop mint.
• Zest, then juice lemon.
• Add lemon zest, lemon juice, remaining garlic, 1/2 tsp (1 tsp) sugar and 2 1/2 tbsp (5 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.

• Add peppers, spinach, mint and half the chickpeas to the bowl with bulgur. 
• Drizzle vinaigrette over top, then toss to combine.

• Divide bulgur salad between plates. Top with shrimp and remaining chickpeas.
• Sprinkle feta over top.
• Drizzle yogurt sauce over top.

If you've opted for shrimp, heat a large non-stick pan over medium-high heat. While the pan heats, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**

Top final plates with shrimp.