hemp seed tabbouleh

If you love tabbouleh, you’re going to love this upgraded, gluten-free variation. Traditionally, tabbouleh is made with whole-grain bulgur, which contains wheat. In this version, we swapped out the bulgur for protein-packed, nutty-licious hemp seeds! Bursting with fresh herbs and lemon, this salad can be served with fresh olives, our Roasted Garlic Cauliflower Hummus, and crackers for an epic mezze platter.

Yield 4 servings
Prep Time 15 minutes, plus 1 hour to chill
Cook Time None
CLEANSE

1 cup minced fresh Italian (flat-leaf) parsley

½ cup minced fresh mint leaves

3 carrots, finely chopped

5 red radishes, finely chopped

½ cucumber, finely chopped

1 cup hemp seeds

1 tsp za’atar

2 tbsp olive oil

Juice of 2 lemons

Himalayan pink salt and freshly ground black pepper, to taste

In a large bowl, combine all ingredients and mix well. Taste and add more salt, pepper, or lemon juice, if needed. Refrigerate for at least 1 hour to let the flavors develop. Tabbouleh can be refrigerated in an airtight container for up to 2 days.