In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes.
In a large bowl, combine the cooled bulgur, lentil sprouts, capers and vegetables and toss well.
Mix the olive oil, lemon juice, salt and pepper. Pour over the bulgur mix in the bowl and toss until well blended.
Serve in a pretty bowl over lettuce leaves. Enjoy!