In a medium saucepan, bring water or broth to a boil. Add bulgur wheat, cover, and reduce heat to low. Simmer for 12 to 15 minutes until liquid is absorbed.

Remove bulgur from heat and fluff with a fork. Spread onto a baking sheet to cool completely to prevent the salad from becoming soggy during meal prep storage.

In a large mixing bowl, combine the cooled bulgur, chickpeas, diced cucumber, red onion, parsley, and mint.

Prepare the dressing by whisking together olive oil, lemon juice, salt, and pepper in a small container until emulsified.

Fold the pistachios and crumbled feta cheese into the salad mixture.

Pour the dressing over the salad and toss thoroughly to combine all components.

For meal prep, divide the salad into four airtight containers. Store refrigerated for up to 4 days.