Place the bulgur in a medium sized bowl with half of the salt and the chopped figs in a small dish. Pour about a third of the boiling water in the recipe over the figs and pour the remaining boiling water over the bulgur. Cover each dish with a lid or even a plate on top.
Allow the figs to steam for 10 minutes and the bulgur for about 20 minutes. (Each can steam longer if you have time)
Meanwhile, prepare the remaining ingredients: chop the pear into a small dice, wash and dry the arugula or other baby greens and drain the garbanzo beans.
Whisk together the vinegar, dijon, honey and the remaining salt. Drain the figs in a strainer over the bowl to add the fig soaking liquid to the dressing. Reserve the plumped figs.
Slowly drizzle in the olive oil while whisking rapidly. Fold in the pears, figs, and feta. When the bulgur is done steaming and is tender, but chewy to the bite, fold it in with the dressing and other salad ingredients.
Add the arugula or baby greens at the last minute or you can even serve the bulgur salad on top of the greens.