Cook bulgur according to the directions on the package; set aside to cool. It cools quicker if you transfer it to a baking sheet and arrange it in a single layer.
Once cooled, put the bulgur in a large salad bowl.
To the salad bowl add the diced cucumbers, chickpeas, parsley, pistachios, red onions, and mint; set aside.
In a mixing bowl whisk together the oil, lemon juice, salt, and pepper; whisk until well combined.
Pour the dressing over the salad and toss gently to combine.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.