Rinse the lentils and place them in a small pot with 3 cups of water. Bring to a boil, then reduce heat and simmer until tender but still firm. Drain and set aside.

Prepare the bulgur by placing it in a heat-proof bowl and covering it with 1.5 cups of boiling water. Cover the bowl and let it sit until the water is absorbed and the grains are fluffy.

While the grains and lentils cool slightly, whisk together the tahini, lemon juice, minced garlic, olive oil, and water in a small jar until creamy and smooth.

In a large wooden salad bowl, combine the cooked lentils, fluffy bulgur, diced cucumber, halved cherry tomatoes, red onion, and fresh parsley.

Drizzle the lemon-tahini dressing over the mixture and toss well to ensure every grain is coated. Serve immediately or chill for later.