Place the bulgur in a large bowl adding the boiling water. Set aside, stirring occasionally, until the bulgur has softened. Drain and press out any excess moisture. Return the bulgur to the bowl. In a smaller side bowl, whisk together the lemon juice, honey, cumin, cayenne, salt, garlic and oil. Add the chickpeas, red peppers, onion, mushroom and parsley to the bulgur. Pour the dressing over the bulgur mixture and toss. Serving size is ¾ cup. Refrigerate unused portions in an air-tight container.