Tabouli Extraordinaire

Combine 4 cups water and 1/2 cup dill pickle juice in a pot and bring to a boil.
Add 2 cups bulgur wheat to the boiling solution and remove from heat. Let set at least 30 minutes so that the bulgur absorbs the water, then drain excess moisture.

Prepare the following separately:

2 stalks celery sliced and chopped.
1 bunch green onions, finely chopped.
180 ml3/4 cup chopped cilantro
59 ml4 tbsp minced garlic
160 ml2/3 cup roasted salted sunflower seeds (may be raw or unsalted if desired, but it’s not much salt in this large a recipe)
280 g10 oz. sliced grape tomatoes

120 ml1/2 cup olive oil
120 ml1/2 cup fresh lemon juice
59 ml4 tbsp chili garlic sauce or sambal oelek. (For those who enjoy the burn, Thai chilis finely chopped or blended with some of the liquid can add special thrill and endorphins. To taste.)

30 ml2 tbsp cumin and 1 tbsp coriander, ground together in a spice grinder (I use a dedicated $3.00 Goodwill coffee grinder)

Mix all ingredients in a salad bowl and chill at least 3 hours.