1) Cook bulgar by toasting it in a dry pot over low heat for 1 minute. Then add 1 cup of water to the bulgar, cover and cook for about 20 minutes until bulgar has absorbed all the water (if the pot looks very dry, add more water). Once bulgar is cooked, remove it from heat and fluff with a fork.
2) While bulgar cooks, chop the veggies. Take your time to chop the onion and cucumber so there aren’t any huge chunks.
3) In a large bowl, toss together chopped herbs, veggies, and chickpeas. Stir to combine and then stir in the cooked bulgar.
4) For the dressing, whisk together ingredients until the tahini is smoothed.
You can either serve the dressing on the side and let people drizzle it over the salad or toss the salad with the dressing. Personally, I like to let people dress it to their liking.