Spring Vegetable and Herb Tabbouleh Salad

Name: Spring Vegetable and Herb Tabbouleh Salad
Ingredients: One 15-ounce can of chickpeas, drained and rinsed; Vegetable oil, for frying; 1 teaspoon ground cumin; Kosher salt; Pepper; 1/2 pound thin asparagus, cut crosswise into 1-inch pieces; 4 ounces sugar snap peas, sliced crosswise in half; 1/2 cup fine bulgur; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice, plus 1 tablespoon of finely grated lemon zest; 1 tablespoon apple cider vinegar; 1 tablespoon honey; 2 cups chopped parsley leaves; 1 cup chopped cilantro leaves; 1 cup chopped mint leaves