Combine bulgur wheat and water in a medium saucepan; bring to a boil, then reduce heat, cover, and simmer for 12 minutes until liquid is absorbed.

Fluff the cooked bulgur with a fork and transfer to a large mixing bowl to cool to room temperature.

Dice the cucumber and red onion, and finely chop the parsley and mint.

Add the cooled bulgur, diced chicken, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese to the mixing bowl.

In a separate small container, whisk together the olive oil, lemon juice, salt, and pepper until fully emulsified.

Pour the dressing over the salad components and toss thoroughly to ensure even distribution.

Serve immediately or refrigerate for 30 minutes to allow the flavors to integrate.