Place bulgur in a medium bowl. Cover with cold water and let it stand until softened, about 2 hours. Line a strainer with a double layer of cheesecloth, and pour in the bulgur. Twist the cloth and squeeze until all the moisture has been extracted. This can be done a day or night ahead.
Transfer bulgur to a large bowl. Fold in onions, parsley, mint, olive oil and lemon juice. Season with salt and pepper to taste. Fold in tomatoes and cucumber. Sprinkle toasted pecans over the top.
Serve at once, or slightly chilled.