Sprout and boil the beans for 5 minutes in a little water. Drain with a slotted spoon (keep the cooking water) and, once cooled, reduce them to chunks.
Boil the bulgur in 300 ml of the green beans cooking water for about ten minutes until it’s absorbed. Salt lightly only at last, then remove from the heat, cover the pot with a lid and let it cool.
Emulsify 2-3 tablespoons of oil with the lemon juice, salt, pepper, a pinch of red chili pepper, mint and chives.
Shell the bulgur with a fork and mix it with the sauce, add the chickpeas and green beans, mix well and let it season in the refrigerator for a couple of hours before bringing it to the table.