Mix in cilantro to combine. Cook green beans in boiling water until tender-crisp. Drain and chop finely. Cook cracked wheat in 1 cup boiling water for 1 minute. Remove from heat and cover.
Place shreds in a dish towel and squeeze out excess moisture.
Combine with chopped beans. In a food processor blend chickpeas, onions, garlic, tahini, curry powder, chili powder, salt, pepper, and canola oil until smooth. Add to shredded mixture. Drain cracked wheat into strainer, pressing with back of spoon to extract excess liquid. Add to bowl with vegetables.