Prep Time: 15 minutes: 8
Ingredients
- 1 cup Manitoba Harvest Hemp Hearts
- 1/2 cup diced red onion
- 1 1/2 cups grape tomatoes, quartered
- One cucumber, chopped into small bits (about 1 1/3 cups)
- 1 cup fresh mint, chopped
- 1 cup fresh parsley, chopped
- One clove of garlic, minced
- One lemon, juiced
- 2 Tablespoons olive or avocado oil
- One teaspoon of sea salt
- ground pepper, to taste
Instructions
- Mix ingredients: Add all ingredients in a large bowl and toss to combine. Taste and add lemon juice, olive oil, and pepper, if needed.
- Serve: Serve immediately or chill in the fridge until ready to serve. The tabbouleh may collect a little liquid as it sits, so stir it if this happens.
Notes
Protein—The hemp hearts add a good amount of plant-based protein, but if you’re looking for more protein, you could add some chopped grilled chicken. This grilled rosemary chicken would be delicious. Feta cheese—This would be a great addition if you don’t need it to be dairy-free. Avocado—This would be a great addition and the perfect way to add some healthy fat. Olives—Olives would be a great addition to this recipe.
Nutrition
Serving: 1/8 of recipe Calories: 171kcal Carbohydrates: 5g Protein: 7g Fat: 13g Saturated Fat: 1g Polyunsaturated Fat: 12g Sodium: 302mg Fiber: 2g Sugar: 2g
Disclaimer: This article is originally published on https://www.eatingbirdfood.com/
