Hemp Seed Tabbouleh

 

We love this high-protein hemp version of one of our favorite and easiest Mediterranean/Middle Eastern Salads: Hemp Seed Tabbouleh.  We love this with some fresh, warm pita bread, and for a little extra yumminess, you can add avocado — because we pretty much put avocado on everything.

Makes 4 servings

Prep time:  15 minutes

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Ingredients:

1 cup fresh parsley

½ cup fresh mint leaves

¼ - ½ tsp sea salt

3 large red vine tomatoes, chopped

1 cup hemp seed hearts (we used Manitoba Harvest Organic Hemp Hearts)

2 tbsp hemp oil (we used Nutiva Organic Cold Pressed Hemp Oil)

2 tbsp freshly squeezed lemon

Dash of lemon pepper

Directions:

  1. In a food processor, process parsley, mint and sea salt until minced (or if you don’t have a food processor, just chop everything really fine).
  2. Transfer mixture to a large mixing bowl.
  3. Add chopped tomatoes, hemp seeds, hemp oil, lemon juice and lemon pepper.  Mix well and serve (or refrigerate for 30 minutes so juices can be absorbed).

 

**Vegan, gluten-free, nut-free

**Use organic ingredients wherever possible — your body will thank you for it