Heat the oil in a pan. Add the bulgur wheat, sauté for approx. 2 mins. while stirring. Pour in the water, cover and simmer for approx. 12 mins., season with salt.
Combine the vinegar and oil in a bowl, season. Add the bulgur wheat, asparagus, celery and herbs, mix.
Puree the chickpeas with the garlic, lime juice and oil, season.
Brush the pitas with oil. Brown for approx. 2 mins. on each side in a hot frying pan, remove and cut into pieces. Plate up the tabbouleh with the hummus, pita bread and burrata.