Prepare the chickpeas using the quick-soak method: Add dried chickpeas to a saucepan and cover with at least two inches of water.
Bring to a boil, then cover, remove from heat, and let stand for 1 hour.
Drain, rinse, cover with fresh water, and simmer for about 30 minutes until tender but not mushy.
Drain well. (Alternatively, soak chickpeas overnight in the fridge).
While the chickpeas are cooking, prepare the bulgur according to the directions on the package. Fluff with a fork once cooked.
In a large serving bowl, combine the cooked chickpeas, bulgur, sliced green onions, roasted red peppers, fresh mint, parsley, and kalamata olives.
In a separate small bowl or jar, whisk together the lemon juice, extra virgin olive oil, ground cumin, harissa, sea salt, and black pepper to create the dressing.
Pour the dressing over the bulgur and chickpea mixture.
Toss everything together until well combined.
Taste and adjust seasoning if needed, adding more lemon juice for brightness or harissa for heat.
Serve immediately while warm, or allow to cool to room temperature. This salad is also delicious served chilled.
