How to Make It
Combine 1 cup warm water and bulgur. Soak 30 minutes to 1 hour. Drain well; squeeze out excess water. Add 1/2 cup hummus and next 6 ingredients (through black pepper); toss.
Remove stems of each chard leaf. Finely chop stems to measure 1/2 cup; add to bulgur mixture. Discard remaining stems. Place chard leaves in a large bowl; cover with warm water. Let stand 10 minutes. Drain; pat dry with paper towels.
Place leaves on a cutting board. Arrange 1/2 cup bulgur mixture down center of each leaf; top evenly with bell pepper, cucumber, carrot, and sprouts. Fold in edges of leaf; roll up, jelly-roll fashion. Spread remaining 2 tablespoons hummus evenly between leaves to seal. Secure with wooden picks.