Traditional tabbouleh uses bulgar wheat or couscous, but this recipe has been altered for raw vegans and keto enthusiasts alike. Using hemp seeds, which are rich sources of omega-3 fatty acids and protein, this tabbouleh is herbaceous, filling, and packs a subtle zing from the lemon tahini dressing.
- Prep Time:10m
- Total Time:10m
- Serves: 2 servings
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Tabbouleh
- 3 handfuls of cherry tomatoes, diced
- 1 medium cucumber, diced
- 1 large bunch flat-leaf parsley, chopped
- 1 handful of mint, chopped
- 1/2 c hemp seeds
- 5 tbsp. extra virgin olive oil
- 1 tbsp. freshly squeezed lemon juice
- pinch of black pepper
- pinch of sea salt
For the Tahini Dressing
- 4 tbsp. raw tahini
- 4 tbsp. filtered water
- 2 tbsp. freshly squeezed lemon juice
- 1/2 tsp. turmeric powder
- 1/2 tsp. sea salt
- black pepper, to taste
Instructions
For the Tabbouleh
- Add all of the ingredients to a large mixing bowl and toss well to combine. Adjust seasonings if needed. Set aside while you make the dressing.
For the Tahini Dressing
- Whisk all the ingredients together in a bowl and then drizzle the dressing over the tabbouleh.
- Toss to coat all the ingredients and then serve. Enjoy!
