Makes 4 servings
In a large saucepan over medium-high heat, combine the water, bulgur, and salt, and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes until the bulgur is tender. Drain and return the bulgur to the saucepan.
Meanwhile, make the dressing by combining the garlic, cumin, lemon zest, lemon juice, and salt in a small bowl. Slowly whisk in the oil until well blended. Set the dressing aside as you prepare the rest of the ingredients.
Trim the greens from the radishes. Finely chop the greens and thinly slice the radishes. Add the radish greens, radishes, peas, kale buds, scallions, and parsley to the bulgur, pour in the dressing, and toss to combine. The salad can be served immediately at room temperature, but for the best flavor, refrigerate for at least 1 hour to let the bulgur soak up the dressing and herbs.