In a medium bowl add Bulgur Wheat (1 cup) and boiling Water (1 3/4 cup) and cover tightly with saran wrap. Set aside for 15-20 minutes for the wheat to absorb the liquid.
Meanwhile, add Kalamata Olives (1/2 cup), Celery (1/2 cup), Red Onion (1/3 cup), Pepperoncini Pepper (1/2 cup), Canned Chickpeas (8 ounce), Grape Tomatoes (1 cup) and Radish (1/2 cup) in a large bowl.
Zest the Lemon (1) and place the zest in a small bowl. Juice the lemon — you should have about 1/4 cup — if not, juice another half of a lemon to equal 1/4 cup of juice.
Add the Fresh Parsley (1/4 cup), Garlic (1 clove), Kosher Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Dried Oregano (3/4 teaspoon) and Crushed Red Pepper Flakes (1 pinch).
In a steady stream, whisk in the Olive Oil (1/2 cup).
Remove the plastic wrap from the bulgur wheat and fluff with a fork. If there is liquid left in the bottom of the bowl, strain it out.
When the bulgur wheat has cooled to room temperature, add it to the chopped vegetables and toss to combine. Add about half of the dressing to the salad and toss until coated. Taste for seasoning.
Serve at room temperature or chilled. Enjoy!