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
Mix ingredients: Add all ingredients in a large bowl and toss to combine. Taste and add additional lemon juice, olive oil and pepper, if needed.
Serve: 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.
Protein – The hemp hearts add a good amount of plant-based protein, but if you’re looking for more protein you could add in some chopped grilled chicken. This grilled rosemary chicken
Serving: 1/8 of recipe | Calories: 171kcal | Carbohydrates: 5g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 12g | Sodium: 302mg | Fiber: 2g | Sugar: 2g