In a medium pot, heat the oil over medium heat. Add the noodles and sauté, stirring constantly, until lightly browned, about 2 minutes.

Add the bulgur and salt and cover with water by ½ an inch. Cook covered over medium-low heat for 20-25 minutes until bulgur is tender. Remove from heat and let stand for 10 minutes covered.

Meanwhile, add the onions and oil to a cold medium sized pan and sauté over high heat for 20 minutes until the onions are softened and golden brown. For a more charred onion, let the onions continue to cook for about 5 minutes, stirring occasionally, until they are dark and start to get crispy.

Top the bulgur with the fried onions and chickpeas and serve at room temperature with cucumber mint yogurt and salad.