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In a medium saucepan, bring about 3 cups of water to a boil. Meanwhile, rinse the bulgur wheat in several changes of cold water, until the water runs clear. Add bulgur, along with a large pinch of salt, to the boiling water. Turn off the heat, cover and allow bulgur to sit for 15 minutes. Drain well, return to the pan, and cover with a clean kitchen towel and the pot cover. Set aside.
In a large bowl, combine parsley, mint, fennel, shallot and feta. Toss to mix.
To a pint jar add lemon juice, an equal volume of olive oil + an extra splash or two, a good pinch of salt, a few grinds of black pepper and the sumac. Shake well, taste and adjust oil or seasonings.
Slice pomegranate in half through the middle. Hold each half, cut side down, over a large bowl. Smack vigorously with a spoon to remove arils, picking out any bits of bitter pith that fall into the bowl.
Dress the vegetables, tossing well and tasting. With a fork, fluff the bulgur wheat as you add it to the salad. Add another generous splash of dressing, and mix well. Taste and adjust seasoning. Spread salad onto a large platter or serving dish. Top with chopped pistachio, pomegranate arils, and a sprinkling of sumac.