Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 400 degrees.

Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4).

Toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil, half the Shawarma Spice Blend (you’ll use the rest in the next step), and a big pinch of salt and pepper.

Roast on top rack, tossing halfway through, until chickpeas are crispy and onion is tender and lightly charred, 18-20 minutes. (For 4 servings, divide everything between 2 baking sheets; roast on top and middle racks, tossing and swapping rack positions halfway through.) (It’s natural for chickpeas to pop a bit while roasting.)

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot (medium pot for 4) over medium-high heat. Add minced onion, half the garlic powder (you’ll use the rest in step 6), remaining Shawarma Spice Blend, and a big pinch of salt. Cook, stirring, until fragrant, 1 minute.

Add bulgur, stock concentrates, and 1 cup water (2 cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.

Turn off heat; keep covered until ready to serve.

Wash and dry produce.

Dice tomato into ½-inch pieces. Quarter cucumber lengthwise; cut into ½-inch pieces. Roughly chop parsley. Quarter lemon. Roughly chop pistachios. Trim and discard root end from lettuce; separate leaves.

In a medium bowl (large bowl for 4 servings), combine tomato, cucumber, sumac, half the parsley, 1 TBSP olive oil (2 TBSP for 4), and a squeeze of lemon juice. Season with salt and pepper.

In a small bowl, combine yogurt, sour cream, remaining garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*; season with a large pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Drain any excess liquid from bulgur; fluff with a fork. Season with salt and pepper to taste. Transfer chickpeas and onion to pot with bulgur; stir to combine.

Divide lettuce leaves between plates (pat dry if needed). Fill with bulgur mixture, salad (draining first), sauce, pistachios, and remaining parsley. Serve with any remaining lemon wedges on the side.

Fill lettuce leaves with turkey along with bulgur mixture.