Hemp Heart Tabbouleh

Prep Time: 15 minutes

Servings:

Ingredients

1 cup Manitoba Harvest Hemp Hearts
1/2 cup diced red onion
1 1/2 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 Tablespoons olive or avocado oil
1 teaspoon sea salt
ground pepper, to taste

Instructions

Mix ingredients: Add all ingredients in a large bowl and toss to combine. Taste and add additional 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, just give it a good stir 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 in 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/