This Hemp Seed Tabbouleh is a spin off the Lebanese classic, but instead of using bulgur, hemp seeds from Evo Hemp steps in for a nutty tasting alternative. To try for yourself and to learn a fact or two you might not know, continue scrolling.

Brief History on Tabbouleh:

“Tabbouleh (Arabic: تبولة‎, romanized: tabbūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur(soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.” – Wikipedia

“Tabbouleh (from the Arabic taabil, meaning “to spice”) was an essential part of the diet of the Levant people 4,000 years ago. It was there that the herbs known as qadb (Medicago sativa) flourished in the mountainous hillsides. In the tabbouleh of today, bulgur wheat or a similar hearty grain takes center stage, but years ago it was lush greens that provided the color, flavor, and bulk of tabbouleh, and the Arab diet.” – A Brief History of Tabbouleh by Delishably

“Hemp hearts are the most nutritionally complete food source in the world. And these are the first hemp hearts grown in the United States. Every serving of shelled hemp seeds will add 10 grams protein, 12 grams Omegas 3 & 6, and a rich nutty taste to any meal! … This is an excellent addition to the diet of anyone looking for more plant-based protein. Hemp protein is very digestible, making it a great choice for sensitive diets.” – Evo Hemp

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Hemp Seed Tabbouleh ft. Evo Hemp

PREP TIME: 15-20 MIN
SERVES: 6-8

Ingredients:

• 1 lb. cucumber, finely diced
• 1 lb. medium vine-ripened Tomatoes, finely diced
• 1/2 lb. sweet onion, finely diced
• 2 medium lemons, zested and juiced
• 1 bunch fresh curly parsley (about 2 cups) rinsed and dried, then finely diced
• 1 small bunch fresh mint (about 1 loose cup), rinsed and dried, then thinly sliced
• 3 stalks green onions, rinsed and dried, then thinly sliced
• 1/4 cup extra virgin olive oil
• 1 tsp sea salt
• 1 tsp cracked black pepper
• 8 oz. package (about 1 1/2 cup) Hemp Seeds
• 2-3 garlic cloves, grated into a paste (I use my microplane)

Method for Hemp Seed Tabbouleh:

1. Finely dice the tomatoes, cucumber, and onion. Salt, then transfer to a colander to drain excess juice.
2. Meanwhile, use a large mixing bowl and add the remaining ingredients. Add the chopped vegetables when ready, then mix gently.
3. Taste test and adjust to preference. After, cover the tabbouleh and refrigerate for at least 30 minutes. When ready, transfer to a serving platter or pair with hummus, pita, lettuce cups or even use in wraps. Enjoy!

Notes:

• Tabbouleh will hold in the refrigerator, covered, for up to 4 days.
• You can easily half the recipe for smaller batches, if preferred!
• For a much more traditional tabbouleh recipe, The Mediterranean Dish has a great recipe here.
• For more delicious recipes to create or pair alongside (like this Sweet Corn Bread), visit the Kitchen Journal.