Add the bulgur to a saucepan, add the water and salt to taste. Bring the water to a boil. Once the water is boiling, leave to swell on the lowest heat setting for about 20 minutes and drizzle with a little vegetable oil.
Roughly chop the baby spinach. Cube the beet. Cut the figs into eighths and chop the cilantro and mint. Drain and rinse the chickpeas.
Add the baby spinach and ground cumin to the bulgur and let it cool off. Add the Tasty Ideas Roasted Sesame Sauce and mix thoroughly. Add the chickpeas and beet and gently fold in.
Garnish the salad with figs, pomegranate seeds, and herbs.