Fill a small pot with water and heat to boiling. Remove from heat and drop in the bundle of cellophane noodles. Let soak for 20 minutes to soften and drain.
In a large skillet, add chickpeas, toasted sesame oil, gochujang paste, agave nectar, garlic, ginger, toasted sesame seeds and black pepper. Stirring often, cook the chickpea mixture over medium for 5 minutes or until warm and slightly thickened. Remove from heat.
Place Napa cabbage or salad greens into bowls. Arrange bell peppers, cucumber, cellophane noodles and chickpeas in roughly equal portions on the bed of greens.
Garnish your Korean chickpea fusion bowls with fresh black pepper and toasted sesame seeds. Enjoy!