Place the bulgur in a pan.

Add 1 cup of water and a pinch of salt.

Bring to a boil.

Reduce heat to low, cover, and cook for about 10 minutes, or until the water is absorbed and the bulgur is tender.

Let the bulgur cool.

In a serving bowl, pour in the yogurt.

Beat in 1 cup of cold water.

Add the crushed dried mint and crushed garlic (optional).

Season with salt and mix well.

Stir in the drained chickpeas and the cooled bulgur.

Serve immediately.