Preheat oven to 375 degrees F. Line sheet pan with parchment paper.

In saucepan, combine 1 cup bulgur wheat with 2 cups water. Bring to boil, then simmer, covered, for 15 minutes. Drain, fluff with fork, and transfer to mixing bowl.

In separate bowl, toss red onion, carrots, chickpeas, olive oil, oregano, and salt.

Spread vegetable mixture on sheet pan and roast for 30-45 minutes, until onions caramelize and chickpeas get crispy.

Add roasted mixture to cooked bulgur along with olives, parsley, and almonds. Stir to combine.

In jar, shake olive oil, lemon juice, vinegar, Dijon, and black pepper to make dressing.

Pour dressing over salad, toss, and adjust seasoning as needed.

Serve as is or on top of arugula for a plant-based entrée salad.