Cook bulgur according to package directions.

Cool the cooked bulgur.

Transfer the cooled bulgur to a bowl.

Combine peppermint, parsley, onion, and garlic in a food processor.

Pulse the mixture until finely chopped.

Add the peppermint mixture to the bowl with the bulgur.

Add the diced cucumbers, chopped toasted hazelnuts, minced sun-dried tomatoes and oil from the jar to the bowl.

Add the lemon juice to the bowl.

Stir all ingredients together until well combined.

Season with salt and pepper to taste.

Chill for at least 30 minutes, or preferably overnight, to allow the flavors to meld.