Cook the bulgur: Boil water with a pinch of salt. Add bulgur, cover, simmer 15 min, then rest 5 min.
Caramelize onions: Heat olive oil, add onions + salt. Cook on medium-low 20 min until golden & sweet.
Add chickpeas: Stir into onions, season with pepper + cumin.
Make tahini sauce: Mix tahini + lemon, then add water little by little.
