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.

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.

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.

Hemp Heart Tabbouleh Ingredients

  • Manitoba Harvest Hemp Hearts
  • red onion
  • grape tomatoes
  • cucumber
  • fresh mint
  • fresh parsley
  • garlic
  • lemon
  • olive or avocado oil
  • sea salt and pepper

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

How to Make Hemp Tabbouleh

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.

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.

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?

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

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.

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

More Middle Eastern Inspired Recipes to Try:

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

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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: 171
  • Sugar: 2g
  • Sodium: 302mg
  • Fat: 13g
  • Saturated Fat: 1g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 0mg

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.

This post may include affiliate links. Thank you for your support.

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Recipe rating

    1. Laura
      January 28, 2019 AT 8:29 am

      I just made this minus the mint because I didn’t have it on hand. It’s delicious! Thank you!

    2. Cindy
      October 26, 2017 AT 4:02 am

      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!

      1. Brittany Mullins
        October 26, 2017 AT 8:29 am

        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

    3. Denise
      July 8, 2017 AT 10:10 pm

      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.


      1. Brittany Mullins
        July 9, 2017 AT 12:43 pm

        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! 🙂

    4. Dany
      February 27, 2017 AT 3:46 pm

      Is it possible to exchange hemp with quinoa? Thanks in advance,


    5. Rae
      December 27, 2016 AT 5:56 pm

      I have never heard of tabbouleh before but it sounds and looks delicious! Thanks for the awesome recipe!

      Rae | Love from Berlin

    6. Lauren
      December 21, 2016 AT 10:01 am

      I love tabbouleh, this looks so delicious!

    7. LaurenKellyNutrition
      December 20, 2016 AT 10:28 am

      What a fabulous, festive recipe! I adore hemp hearts!

    8. Christine @ Run Plant Based
      December 19, 2016 AT 6:38 pm

      This sounds wonderful, I love adding hemp hearts to recipes. Thanks!

    9. Kori
      December 19, 2016 AT 1:43 pm

      What a fun and unique idea! We love hemp hearts, and I agree that the red and green look very festive.

    10. Tammy
      December 19, 2016 AT 12:31 pm

      This is awesome! I love how hemp hearts replace so many grain dishes. I would have never thought of this. 🙂

    11. Vivian | stayaliveandcooking
      December 19, 2016 AT 11:37 am

      I’ve actually never used hemp hearts – but it sounds like a great idea! Love your photography too, the bowls look so bright and colourful. Have a great (festive!) week!

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