Superfood Twist on Traditional Tabbouleh

I am a sucker for Mediterranean cuisine, and could eat tabbouleh, hummus, and falafel nearly every single night. Although I do not eat the region’s food THAT often, I do make it once or twice a week. I enjoy boosting the nutritional value of traditional recipes with superfoods. I’ll add spirulina to falafel, turmeric to hummus, and swap hemp seeds for bulgar in tabbouleh salad as I have done here.

Makes: (4) 1-cup side dishes, or two entrée portions.


2 medium garlic cloves, peeled

1 teaspoon sea salt

6 tablespoon fresh lemon juice

1/2 cup extra virgin olive oil

1 cup hemp seeds

2 plum tomatoes, peeled, and diced small

2 cups curly parsley, minced

1/3 red onion, diced small


1. With a mortar and pestle, mash garlic and sea salt into a paste. Transfer to a small bowl and add lemon juice. Slowly whisk in olive oil and set aside.

2. In a large bowl, mix lemon juice mix, hemp seeds, tomatoes, parsley, and onion. Enjoy alone or with hummus and other Mediterranean classics.

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