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.
Taste for salt and pepper; adjust accordingly.
Add crumbled feta cheese.