In a large bowl combine bulgur wheat with boiling water, 1 tbsp lemon juice, salt, and 1 tbsp olive oil. Cover and allow to rest for 30-60 minutes or until bulgur absorbs all liquid.
Combine remaining ingredients with bulgur, toss well.
Will keep in fridge for 5 days.
Notes
For a gluten-free version replace bulgur wheat with quinoa
For a paleo version replace bulgur wheat with cauliflower rice (it will not last as long in the fridge if using cauliflower rice