Vegetable Tabbouleh Bulgur Salad

Make the dressing
2 Put [wprm-ingredient text="¼ cup fresh lemon juice" uid="1"], [wprm-ingredient text="1 finely choppd garlic clove" uid="3"], and [wprm-ingredient text="½ teaspoon fine sea salt" uid="4"] in a small mixing bowl or work bowl of a mini food processor. Let it sit for 10 minutes to dissolve the salt and mellow the garlic. Add [wprm-ingredient text="¼ cup tahini" uid="5"], [wprm-ingredient text="3 tablespoons extra-virgin olive oil" uid="6"], [wprm-ingredient text="1 teaspoon crushed red pepper" uid="7"], [wprm-ingredient text="2 teaspoons ground cumin" uid="8"], and [wprm-ingredient text="2-3 tablespoons cold water" uid="9"]. Whisk or process until the dressing is blended and smooth (add more water if needed to reach a thick, pourable consistency). Taste and season with more salt if needed.
Make the salad
5 Fill a saucepan of water to a boil with salt to taste. Add [wprm-ingredient text="¾ cup medium bulgur" uid="11"] and cook 5 minutes. Turn off the heat and let sit for 15 minutes. Drain, transfer to a shallow bowl or spread on a baking sheet to cool.
6 Layer the ingredients into your bowl or container: Start with ½ cup of the tomatoes, followed by the same amount of bulgur, cucumber and chickpeas. Sprinkle with the cheese, some of the green onion, salad greens and herbs. Repeat until you've used everything. Pour the dressing over the top.