Author: Nicole
- 1-1/2 cups (~ 9 ounces) shelled or hulled hemp seeds
- ¼ cup freshly squeezed lemon juice (~ 2 lemons)
- ¼ teaspoon fine sea salt
- 2 scallions (green onions), finely chopped
- 1 clove garlic, finely minced
- 2 cups packed fresh flat-leaf parsley leaves, finely chopped
- 1 cup packed fresh mint leaves, finely chopped
- 1 tablespoon extra-virgin olive oil
- 1 cup diced cherry tomatoes
- In a large bowl, mix together hemp seeds, lemon juice and salt. Add scallions, garlic, parsley, mint and olive oil. Toss to combine. Add cherry tomatoes and toss one more time.
- Cover and refrigerate for at least an hour for the flavors to blend. Can be made 24 hours in advance.
- Let sit out for 15 minutes before serving.
Recipe by Riegl Palate at https://www.rieglpalate.com/hemp-seed-tabbouleh/
3.4.3177