Bring bulgur and broth to a boil in a large saucepan.

Reduce the heat and cover for about 20 minutes. The bulgur should be tender and the broth almost completely absorbed by the bulgur.

To absorb the remaining broth, remove saucepan from heat and let stand.

Whisk the oil, lemon juice, parsley, salt, and pepper in a small, separate bowl.

Combine beans, bulgur, cucumber, onions, and tomatoes in a serving bowl.

The dressing is drizzled over everything before being tossed to coat.

Lightly sprinkle your cheese and pine nuts over the salad and serve.