Put the lemon juice, vinegar, garlic and salt in a small mixing bowl or workbowl of a mini food processor. Let sit for 10 minutes to dissolve the salt and mellow the garlic. Add the remaining ingredients and whisk or process until blended and smooth (add more water as needed to reach the a thick, pourable consistency). Taste and season with more salt if needed.
Make the salad
Fill a saucepan of water to a boil with salt to taste. Add the bulgur 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 completely.
Layer the ingredients into your bowl or container: Start with about 1/2 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.
This vegetable tabbouleh salad looks beautiful served in a large shallow bowl. Store in a large covered container in the refrigerator.
Vegetable tabbouleh salad is best enjoyed within 3-4 days.
Make individual servings by layering the ingredients into small covered jars or meal-planning containers.