A fun spin on traditional tabbouleh, this hemp tabbouleh is loaded with fresh herbs, veggies and protein. Plus, it’s vegan, grain-free and gluten-free.


Shallow bowl filled with hemp heart tabbouleh made with hemp, cucumbers, herbs and tomatoes. Beside the bowl are lemon halves, a spoon and pita triangles.

Important question… is it tabouli or tabbouleh? I’m going with the latter, but I feel like both are acceptable. Either way, I’m a HUGE tabbouleh fan. I’ve made just about every variation of tabbouleh out there including regular bulgur tabbouleh, cauliflower tabbouleh and quinoa tabbouleh, but it wasn’t until recently that I realized you can make tabbouleh with Hemp Hearts. I can’t remember where exactly I stumbled upon the idea, but I think it was probably in Gena’s cookbook, Choosing Raw.


Mixing bowl with the ingredients to make hemp heart tabbouleh: hemp hearts, parsley, red onion, cherry tomatoes and cucumber. A lemon half is beside the bowl

So yeah, the nutritious little seeds we all love for topping soups, smoothies and oats can also be used as a sub for grains in salads! And it’s a pretty awesome sub because the Hemp Hearts make for a tabbouleh that’s raw, vegan, grain-free, gluten-free and loaded with protein, omega 3 fatty acids and fiber. Woot!


Shallow bowl filled with hemp heart tabbouleh made with hemp, cucumbers, herbs and tomatoes. Beside the bowl are lemon halves, a bag of hemp hearts and pita triangles.

This hemp tabbouleh is definitely healthy, but it’s also crazy delicious. The combo of fresh herbs, red onion, tomatoes, cucumbers, olive oil and zesty lemon juice make for a flavorful salad that you can use as a dip, side or as a topping for a larger salad. Think Mediterranean salad — with hummus, tabbouleh and other goodies as your toppings.


Shallow bowl filled with hemp heart tabbouleh made with hemp, cucumbers, herbs and tomatoes.

I realize that tabbouleh is often made during the summer months, when tomatoes and cucumbers are in their prime, but I crave salads all year long. Plus, the red and green color combo makes this such a festive dish for the holiday season. When served with pita or these almond crackers you’ve got the perfect holiday appetizer. Or you could go all out and do a full Mediterranean mezze spread with hummus, baba ganoush, hemp tabbouleh, dolmas, veggies, olives and pita bread. Doesn’t that sound fab?


Hand dipping a pita triangle into a bowl of hemp heart tabbouleh.

Making this hemp tabbouleh is incredibly easy and super fast! All you need is a one bowl, 11 ingredients and a knife to chop the veggies! Once everything is diced into small chunks, just toss and serve. It takes about 10-15 minutes, tops.

More Middle Eastern Recipes to Try:

If you make this hemp tabbouleh, please leave a comment and star rating letting me know how it turned out.

Shallow bowl filled with hemp heart tabbouleh made with hemp, cucumbers, herbs and tomatoes.

Hemp Tabbouleh

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Diet: Gluten Free


A fun spin on traditional tabbouleh, this version uses Hemp Hearts in place of the bulgur.


  • 1 cup Manitoba Harvest Hemp Hearts
  • 1/2 cup diced red onion
  • 1 1/2 cups grape tomatoes, quartered
  • 1 cucumber, chopped into small bits (about 1 1/3 cup)
  • 1 cup fresh mint, chopped
  • 1 cup fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 2 Tablespoons olive or avocado oil
  • 1 teaspoon sea salt
  • ground pepper, to taste


  1. Add all ingredients in a large bowl and toss to combine. Taste and add additional lemon juice, olive oil and pepper, if needed. Serve immediately or chill in the fridge until ready to serve. The tabbouleh may collect a little liquid as it sits, just give it a good stir if this happens.

  • Category: Lunch/Dinner
  • Method: Mix
  • Cuisine: Middle Eastern


  • Serving Size: 1/8 of recipe
  • Calories: 207
  • Sugar: 1g
  • Fat: 16g
  • Carbohydrates: 5g
  • Fiber: 3g
  • Protein: 10g

Keywords: hemp tabbouleh

This post is sponsored by Manitoba Harvest. As always, opinions are my own. Thank you for supporting the brands that make EBF possible.

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  1. Another beautiful blog but sadly you don’t include a photo of the recipe on the “print” pdf. You have such lovely photos, please consider adding the photo of the recipe to the printable pdf for all of us that like to have a picture of the final product. xoxo
    Keep up the lovely work!

    • Hi Cindy. I don’t include a photo on the print pdf because I figure most people don’t want to waste ink printing a photo, but it’s good to know that you’d like to see a photo on the printable page. I’ll definitely make note of this and consider changing the setup. Thank you!! <3

  2. I absolutely love tabbouleh but it’s a bit too high in carbs for me to have often so in the past I’ve made cauliflower tabbouleh. It was certainly great tasting but I can’t wait to try your hemp tabbouleh. I’m sure it will be delicious!

    I have a question for you – I make cauliflower falafel that’s out of this world delicious but do you think the addition of hemp hearts would work in that? I’d like to add a few Tbsp for additional nutrition but am brand new to hemp hearts (just bought my first bag of them today) but am not sure if they’ll alter the texture or taste very much.


    • Hi Denise. I think adding a couple tablespoons of hemp seeds to your cauliflower falafel recipe is perfect. It will add a bit more nutrition and shouldn’t change the flavor or texture much! May I ask what your recipe is for the falafel. I want to try it! 🙂

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