Herbed Bulgar Salad with Edamame

This is admittedly not the cheapest grain salad I've ever made. Herbs aren't that expensive per se, but their cost-per-use skyrockets when you have to buy a whole bunch only to use a bit. Can you freeze herbs? Is there a way to extend their life and actually get your money's worth? I'd love to know. Other than the bulgar this is gluten-free, so substitute the grain if you don't eat gluten. And parsley and/or basil would be nice additions to this salad, if you have them on hand.

Herbed Bulgar Salad with Edamame (makes 5 lunch-sized portions)

1 1/4 cup dry bulgar, cooked according to package directions.
1 pint cherry tomatoes, chopped
1 can chick peas, drained and rinsed
1 cup frozen shelled edamame, steamed according to package directions and cooled
3 large lacinato kale leaves, chopped
Fronds from 3 springs of fresh dill
1/4 cup mint leaves, torn (if you chop them they oxidize faster)
Juice from 1 1/2 lemons
Drizzle of olive oil
Salt and pepper to taste

You know the drill. Mix everything in a large bowl. Eat.

Like Christmas in a bowl.