Prepare the Hummus: In a food processor, combine chickpeas, garlic, tahini, lemon juice, and aquafaba. Pulse until the mixture is creamy and smooth. Adjust the consistency by adding aquafaba if needed. Set aside.
In a large mixing bowl, combine mixed leaves, bulgur, celery, carrot, parsley, and heirloom tomatoes.
Add extra-virgin olive oil, season with salt and toss gently.
Finish by adding a generous amount of hummus right in the middle of the salad.
