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In a large saucepan, combine the bulgur and vegetable broth, and bring them to a boil over high heat. Reduce the heat to a gentle simmer, cover the pot and let the bulgur cook for about 20 minutes, or until the grain is tender and most of the broth has been absorbed. Remove the pan from the heat, take off the lid and let the bulgur sit until the broth is fully absorbed.
In a small mixing bowl, whisk together the oil, lemon juice, parsley, salt and pepper.
In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and green onions. Drizzle the mixture with the dressing, and toss the salad until everything is evenly coated. Before serving, sprinkle the salad with the crumbled feta and pine nuts.