Place bulgur in a large bowl.
Combine juice, 1/4 cup hot water, olive oil, chile paste, and 1/4 teaspoon salt; drizzle over bulgur, stirring to combine. Sprinkle green onions evenly over bulgur mixture; layer chopped tomato and cucumber over onions. Sprinkle with remaining 1/4 teaspoon salt, mint, parsley, and dill; top with bell pepper and chickpeas. Cover and chill 24 to 48 hours. Toss gently before serving.