In medium saucepan, warm 1 Tbsp oil over medium heat. Add leek and 1/4 tsp salt; cook until leek has softened, about 5 minutes. Add garlic; cook for 1 minute. Remove from heat.

In small saucepan, place 1 1/2 cups water and freekeh. Bring to a boil, reduce heat to medium-low, and simmer, covered, until freekeh is tender and water has been absorbed, about 16 minutes. Set aside, covered, for 5 minutes, and then fluff with fork. Stir in chickpeas, carrot, apricots, and pistachios.

Meanwhile, in another small saucepan, heat 1/4 cup oil over medium-high heat until hot. Add green onions and let sizzle just until green parts darken slightly, about 1 minute. Transfer green onion and oil mixture to blender and let cool. Puree with 2 Tbsp water and a couple pinches of salt until as smooth as possible.

Halve each bell pepper lengthwise, from stem to base, removing white veins and seeds. Place peppers on microwave-safe dish, cut-side up, cover with paper towel, and microwave on High for 5 minutes, or until tender. (Alternatively, preheat oven to 400 F, place peppers on parchment-lined baking sheet, and bake until they soften, about 25 minutes.)

Stir together yogurt, lemon juice, za'atar, and cayenne.

Stuff bell pepper halves with freekeh mixture and top with dollops of yogurt sauce.

Drizzle on onion oil and garnish with parsley.