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.
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.
What Are Hemp Hearts?
Hemp hearts, also known as hemp seeds have a slightly nutty flavor and are packed with nutrients. They’re loaded with protein, omega-3 fatty acids and fiber. Hemp seeds are also raw, vegan, grain-free and gluten-free… an awesome substitute for grain salads.
I love using them as toppings for soups, smoothies and oatmeal but also in salads. 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.
It doesn’t get much simpler than this salad! All you need is a knife, a bowl and about 10-15 minutes.
Chop ingredients – Start by chopping all of your ingredients into similar sized pieces.
Mix ingredients – Add all ingredients to a large bowl and toss to combine. Taste and add additional lemon juice, olive oil, salt and pepper if needed.
How to Eat Hemp Tabbouleh
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?
How to Store Homemade Tabbouleh
You can prep this tabbouleh in advance. Store in an airtight container in the refrigerator until ready to serve. The tabbouleh may release some mixture as it sits so just give it a good stir before serving! Store any leftovers in the fridge for 3-5 days.
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
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.
Serving Size:1/8 of recipe
Keywords: hemp tabbouleh
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