Hemp and Sesame Seed Tabbouleh is a fresh and fueling take on traditional tabbouleh. This makes a great summer salad or side dish.
Well, here we are again friends. It’s Monday. All I really want to do is enjoy a cup of coffee in my PJs one morning longer but alas it is back to work. The countdown is on until B and I head to visit my family in Michigan.
To get your week started out on the right foot I made you something tasty. A little spin on a classic tabbouleh.
Opting out the traditional bulgur for hemp and sesame seeds brings an added crunch to this tabbouleh while packing it with clean protein. If we’re going to enjoy a salad we might as well feed our muscles right?!
This dish really doesn’t take much time to make and can be made inexpensively. If you can find hemp and sesame seeds in bulk they’re a lot cheaper to purchase than buying them in individual bags. Call around and ask your local grocery stores if they carry them in bulk.Print
Hemp and Sesame Seed Tabbouleh
A fresh and fueling take on traditional tabbouleh. This makes a great summer salad or side dish.
- Prep Time: 10
- Cook Time: 2
- Total Time: 12 minutes
- 1 cup shelled hemp seeds
- 1 cup raw sesame seeds
- 2 green onions, chopped
- 2 1/2 cups finely chopped parsley
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup finely chopped mint leaves
- 1 tsp. fine sea salt
- 1 tbsp. EVOO
- In a large bowl, toss all ingredients together and mix.
- Serve immediately or store in the refrigerate for 3-4 days.
This recipe makes plenty of leftovers so I like to store mine in the fridge then pack it as a lunch during the week to go with some grilled chicken or steak.