In a medium saucepan, bring 2 cups of water or broth to a boil.

Add the bulgur wheat, cover, reduce heat to low, and simmer for 12 to 15 minutes until tender and liquid is absorbed.

Fluff the bulgur with a fork and spread on a baking sheet to cool completely.

In a large mixing bowl, combine the cooled bulgur, red onion, parsley, mint, pistachios, chickpeas, cucumber, and feta cheese.

In a small jar or bowl, whisk together the olive oil, lemon juice, salt, and pepper.

Pour the dressing over the salad and toss thoroughly to combine.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.