Before you start: Bring a full kettle to the boil.
Cook bulgur: In a heatproof bowl, add bulgur and a pinch of salt and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well and return to pot.
Prep & cook chicken: Heat oil in a frypan on medium-high heat. Pat chicken dry, dice 2cm and season with salt. Drain and rinse chickpeas. Add chicken to pan along with measure of spices. Cook for about 4 minutes, until browned. Add chickpeas and cook for a further 2-3 minutes, until chicken is golden and cooked through. Transfer to a bowl and keep warm.
Prep bowl fillings: While chicken cooks, peel courgette into ribbons and quarter radishes.
Finish bulgur: Roughly chop parsley and add to bulgur along with first lemon measure. Mix and season to taste with salt and pepper. Cut remaining lemon into wedges.
Serve: Top tabbouleh with chicken, chickpeas and bowl fillings. Finish with a dollop of hummus.