Cook the bulghur according to the package instructions, drain and leave to cool.
Rinse all the beans and mix together in a bowl. Add the pomegranate seeds and mix through. Chop the parsley roughly and add some as well. Leave a bit behind to sprinkle over the salad at the end.
Make the dressing by putting the ingredients together and mix well. Taste to see if it needs more honey or pepper and salt. Sprinkle over the dressing, mix and end by adding some parsley over the top.