Place the bulgur, water, and a pinch of salt in a medium-large pot. Bring to a boil, then lower the heat and cover. Simmer for 12-15 minutes until cooked, fluff with a fork and let cool.

In a large bowl with the cooled bulgur, add red onion, parsley, mint, dill, pistachios, cucumbers, chickpeas, vegan feta, lemon juice, salt, and pepper. Mix well, adjusting flavors as needed.

Serve immediately for the freshest taste, or store leftovers in a covered container in the refrigerator for up to 4 days.