• 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, 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 a foil lined baking sheet, add salmon. Drizzle with1/2 tbsp (1 tbsp) olive oil. Season with remaining Mediterranean Spice Blend, salt and pepper. 
• Broil in the middle of the oven for 6-8 min, until cooked through.**
• Remove and discard salmon skin, if you like.
• 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 for salmon, pat salmon dry with paper towels. To a foil lined baking sheet, add salmon. Drizzle with1/2 tbsp (1 tbsp) olive oil. Season with remaining Mediterranean Spice Blend, salt and pepper. Broil in the middle of the oven for 6-8 min, until cooked through.** Remove and discard salmon skin, if you like.