Chickpea And Hemp Tabbouleh - - Salad: 165g cooked chickpeas, 20g flat-leaf parsley, 20g fresh mint, 45g raw pine nuts, 45g hulled hemp seeds, small red onion, sliced, Grated zest of 1 organic lemon, medium heirloom tomatoes (about 700g) in different colours., Virgin olive oil, for serving, Himalayan salt, for serving, Dressing: olive oil, freshly squeezed lemon juice, garlic clove, minced, pure maple syrup or raw honey, pinch of salt, In a food processor, pulse the chickpeas until grain-size. Put them in a large bowl. Finely chop the parsley and mint leaves, and add the herbs to the chickpeas. ; Toast the pine nuts in a dry frying pan over medium heat until golden and fragrant, about 5 minutes. Immediately remove the pine nuts from the pan and transfer them to a plate to cool completely. ; Add the cooled pine nuts, hemp seeds, sliced onion, and lemon zest to the chickpea mixture. ; Make the dressing: Whisk the olive oil, lemon juice, garlic, maple syrup, and salt together in a small bowl. Pour this over the salad, tossing to combine. ; Slice the tomatoes into thick slices and arrange them on individual plates. Drizzle with olive oil and sprinkle with salt. Spoon the tabbouleh salad around the tomatoes, and serve.; - HEMP SEEDS these are tiny cream-and-green-coloured seeds that look a little like a round sesame seed. They have a mild flavour and creamy texture, which is delicious in salads like this one.
To increase the protein and healthy fats in grain dishes, replace about 1/4 cup / 50g of the grains with the same amount of hemp seeds, which adds 15 grams of protein to your meal.