Bring bulghur, chicken stock, olive oil and salt to a boil in an uncovered medium saucepan. Reduce the heat to low, cover and cook for 5 minutes. Remove from the heat and let rest 15 minutes; fluff with a fork. Refrigerate 1 hour to cool completely.
Combine parsley, mint, cucumber, tomatoes and red onion in a large bowl. Toss until mixed.
Whisk together all the Dressing ingredients.
To assemble, toss the bulghur with the Salad and then toss with the Dressing. Serve chilled or at room temperature.