Gena's Hemp Seed Tabouli
Vegan, gluten-free, grain-free, no bake/raw, nut-free, refined sugar-free, soy-free
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Tabouli with a high-protein twist! A tasty raw summer dish that doesn't require any cooking and comes together in less than 10 minutes. Try serving it with my Endurance Crackers and hummus for a fun mezze platter. Recipe from Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.
Yield
4 servings
Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes
Ingredients:
- 1 cup fresh parsley
- 1/2 cup fresh mint leaves
- 1/4 teaspoon sea salt (I used 1/4 + 1/8 teaspoon)
- 4 medium yellow vine or Jersey tomatoes, chopped (I used 2-3 large red tomatoes)
- 1 cup shelled hemp seeds
- 2 tablespoons hemp oil (I used olive oil)
- 2 tablespoons freshly squeezed lemon juice
Directions:
1. In a food processor fitted with the “S” blade, process the parsley, mint, and sea salt until minced.
2. Transfer the herbs and salt to a large mixing bowl. Add the tomatoes, hemp seeds, hemp oil, and lemon juice. Mix well, and serve.
Stored in an airtight container in the fridge, the tabouli will keep for 2 days.