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In a large saucepan over medium, heat the oil until shimmering. Add the shallots and ½ teaspoon salt; cook, stirring, until browning, about 5 minutes. Add the bulgur, paprika and cumin; cook, stirring, for 1 minute. Stir in 2¼ cups water then simmer over medium-high. Cover, reduce to medium-low and cook until the bulgur is tender and has absorbed the liquid, 15 to 17 minutes. Off heat, uncover and drape a kitchen towel over the pan. Re-cover and let stand 5 minutes.
Meanwhile, in a small bowl, stir the yogurt, lemon juice, sumac (if using), half the dill and half the chives. Using a fork, fluff the bulgur. Stir in the remaining dill and chives. Taste and season with salt and pepper. Transfer to a serving dish. Top with the chickpeas and dollop with a few spoonfuls of the yogurt mixture. Serve the remaining yogurt mixture on the side.