A herb-heavy tabbouleh that uses hemp hearts in place of bulgur for a grain-free, higher-protein version. Most of the volume is parsley, as it should be.
Hemp Tabbouleh
Yields 4 side servings. Prep 20 minutes.
Ingredients
- 3 cups finely chopped flat-leaf parsley (about 2 large bunches)
- 1/2 cup finely chopped fresh mint
- 1/2 cup hemp hearts
- 3 plum tomatoes, seeded and diced fine
- 1/2 English cucumber, diced fine
- 4 green onions, sliced thin
- 1/4 cup fresh lemon juice
- 1/4 cup hemp seed oil (or olive oil)
- 1 small garlic clove, microplaned
- 3/4 teaspoon salt
- 1/2 teaspoon ground allspice
- Black pepper to taste
Method
- Wash parsley and mint. Dry thoroughly in a salad spinner. Chop very fine by hand; a food processor turns it to mush.
- Combine herbs, hemp hearts, tomatoes, cucumber, and green onions in a bowl.
- Whisk lemon, oil, garlic, salt, allspice, and pepper. Pour over salad. Toss.
- Let sit 15 minutes before serving so the flavours meld.
Serving
Traditional with romaine leaves as scoops, with grilled halloumi or chicken, inside warm pita with hummus.