Hemp Seed Tabbouleh
Author: Nicole
Ingredients
  • 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
Instructions
  1. 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.
  2. Cover and refrigerate for at least an hour for the flavors to blend. Can be made 24 hours in advance.
  3. Let sit out for 15 minutes before serving.
Recipe by Riegl Palate at https://www.rieglpalate.com/hemp-seed-tabbouleh/