Recipe courtesy of Mushroom Council.
Toss the chickpeas with ¼ teaspoon salt and ¼ teaspoon of smoked paprika. Heat a medium skillet over medium-high. Add the chickpeas to the dry skillet, cook, tossing or stirring often for 3 to 4 minutes, until the edges of chickpeas show signs of browning. Set aside.
Add the crimini mushrooms and shiitake mushrooms to a food processor. Pulse in 10 second intervals until all the mushrooms are finely chopped into similar sized pieces.
Heat the olive oil in a large skillet over medium-high. Add the mushrooms. Cook for 2 minutes as the they turn from redish-brown to a dull light brown. Add the bison and stir well to break it up as it cooks. Cook for about 6 more minutes. Browning will deepen and no signs of pink should remain.
Reduce the heat to low. Stir in 1 teaspoon of salt, ¼ teaspoon of black pepper, cumin, coriander, garlic powder, turmeric, cayenne, cinnamon, and clove. Cook for one more minute. Remove from the heat.
Stir the remaining ¼ teaspoon of salt and black pepper into the bulgur. Divide the bulgur into 4 bowls. Top each with an equal amount of blended mushrooms and bison. Then add an equal amount of chickpeas. Divide the tomatoes, red onion, cucumber slices, and olives among the four bowls.
Make the sauce by stirring together the yogurt and tahini in a medium bowl. Next, stir in the remaining ingredients. Add a spoonful of the sauce to each bowl and serve.