Once the bulgur is cooked, allow it to cool to room temperature.
In a large bowl, add the cooled bulgur, chickpeas, tomatoes, cucumber, green onion, parsley, mint and feta. Toss to combine.
In a small bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Pour into the bowl with the bulgur and toss until combined. Season with additional salt to taste and serve with lemon wedges, if desired.
Prep time includes time to allow the bulgur to cool to room temperature. Hands-on time is only 15 minutes.