24 September In Salads, Veggie Sides by Vykintas Bartus
Chickpea And Hemp Tabbouleh
- 1 cup 165g cooked chickpeas
- 1/2 cup 20g flat-leaf parsley
- 1/2 cup 20g fresh mint
- 1/2 cup 45g raw pine nuts
- 1/3 cup 45g hulled hemp seeds
- 1 small red onion, sliced
- Grated zest of 1 organic lemon
- 5 medium heirloom tomatoes (about 700g) in different colours.
- Virgin olive oil, for serving
- Himalayan salt, for serving
- 4 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 1-2 garlic clove, minced
- 1 tsp 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.
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