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PdfPlace 1 cup fine or medium bulgur wheat in a heatproof bowl and pour 1 ½ cup boiling water (for bulgur) over it. Cover and let sit until tender and water is absorbed.
Fluff the bulgur with a fork and spread it out on a plate or tray for a few minutes to cool and stop steaming.
While the bulgur sits, dice 2 cucumbers, diced (seeds scraped out if large), 2 ripe tomatoes, diced (or halved cherry tomatoes), and ¼ cup red onion or shallot, finely diced, and chop ½ cup fresh parsley, chopped and ¼ cup fresh mint, chopped.
In a small bowl or jar, whisk together 4 tbsp extra virgin olive oil, 1 fresh lemon, juiced, 1 garlic clove, minced, ¾ tsp salt, ¼ tsp black pepper, and ½ tsp ground cumin (optional) if using.
In a large bowl, combine the cooled bulgur, 1 ½ cup canned chickpeas, drained and rinsed, cucumbers, tomatoes, onion, parsley, and mint.
Pour the dressing over the salad and toss well to combine. Taste and adjust salt, lemon, or oil as needed.
Gently fold in ½ cup crumbled feta cheese, reserving a little to sprinkle on top. Let the salad rest before serving so the bulgur absorbs the dressing.