In a large heatproof bowl, cover the bulgur with the boiling water. Add a generous pinch of salt, cover with plastic wrap and let stand until the bulgur is tender and the water is absorbed, about 20 minutes. Fluff with a fork.
Hold the herb bunches together in one hand. Using scissors, snip the herbs over the bulgur until you reach the thick stems (you should have about 1-1/2 cups each of parsley and cilantro and 3/4 cup each of chives and dill.) Add the sunflower seeds, lemon juice and olive oil and toss very well. Serve the salad at room temperature. Optional : add one can of chick peas, well drained, for protein.