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[/vc_column][vc_column width=”1/2″][vc_custom_heading text=”Hemp Tabbouleh” font_container=”tag:h2|font_size:46|text_align:left” use_theme_fonts=”yes”][vc_column_text]
| Prep | 5 min |
|---|---|
| Total time | 5 min |
| Original author | EatingBirdFood |
| Recipe type | Vegan & Dairy Free |
| Cuisine | Side or Salad |
| Serves | 4 |
[/vc_column_text][vc_column_text]Ingredients:
- 1 cup hemp seeds
- ½ cup diced red onion
- 1 ½ cups grape tomatoes, quartered
- 1 cucumber chopped into small bits (about 1 1/3 cup)
- 1 cup fresh mint chopped
- 1 cup fresh parsley chopped
- 1 clove garlic minced
- 1 lemon juiced
- 2 tbsp olive or avocado oil
- 1 tsp sea salt
- ground pepper, to taste
Instructions:
- Add all ingredients in a large bowl and toss to combine. Taste and add additional lemon juice, olive oil and pepper, if needed.
- Serve immediately or chill in the fridge until ready to serve.
The tabbouleh may collect a little liquid as it sits, just give it a good stir if this happens.[/vc_column_text]
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