How to Make It
In a medium saucepan, cover the lentils with water. Add the bay leaf and 1/2 teaspoon salt; bring to a boil. Reduce the heat and simmer until the lentils are tender, about 20 minutes. Drain well.
Meanwhile, in a medium bowl, pour the warm water over the bulgur and let soak until tender, about 30 minutes. Drain the bulgur and lightly squeeze it dry. Transfer it to a large bowl.
In a small bowl, combine the shallots with the vinegar. In a mortar, puree the garlic with 1/2 teaspoon salt; add to the shallots. Whisk in the lemon juice and the olive and walnut oils. Season with pepper.
Add the lentils, chickpeas, parsley and tarragon to the bulgur. Add the dressing and stir gently but thoroughly. Serve the salad warm or at room temperature, garnished with the walnuts.