3 1/2 cups cooked bulgur wheat (we started with 1 cup uncooked red bulgur (Bob’s Red Mill brand) and cooked it in two cups water)

3 mini cucumbers (2 cups after quartering and slicing)

1/2 cup chopped fresh Italian flat-leaf parsley

1/2 cup chopped fresh mint

1/3 cup chopped red onion, soaked for 10 minutes in cool water then drained.

1/2 cup coarsely chopped pistachios

2 cups chickpeas, drained (Note: 14.5 ounce can will yield less than two cups. You can add less, or buy a larger can to measure out 2 cups)

Juice of 1 lemon (3 tablespoons)

1/4 cup extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup crumbled feta, plus more for serving