Soak the bulgur in cold water for about half an hour, until it softens. Drain the bulgur well, so there is no excess water in it and put it in a serving bowl.
While the bulgur soaks in water, finely chop the herbs, add them to the bowl. Heat a skillet with a bit of oil, roast the walnuts until golden, chop them and add them also to the bowl. Season with lemon juice, olive oil, salt and black pepper. Mix well, and serve.