Bring 3 cups of water to a boil; add the Freekeh Bulgur and cook for 9 minutes, stirring occasionally. Remove from heat, cover; let stand for 5 minutes; drain excess water. Next, steam the broccoli and green beans for 3 to 5 minutes, then shock them in an ice bath and cut into bite-size pieces. Halve the tomatoes, chop the parsley, and cut the red peppers into ½-inch pieces. Once the Freekeh Bulgur is cool, stir in all vegetables and the garbanzo beans.