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Chickpea And Hemp Tabbouleh

Chickpea And Hemp Tabbouleh
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Servings Prep Time
4 plates 15 minutes
Servings Prep Time
4 plates 15 minutes
Chickpea And Hemp Tabbouleh
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 plates 15 minutes
Servings Prep Time
4 plates 15 minutes
Instructions
  1. 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.
  2. 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.
  3. Add the cooled pine nuts, hemp seeds, sliced onion, and lemon zest to the chickpea mixture.
  4. 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.
  5. 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.
Recipe Notes

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.

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