A bright and tangy hemp seed-lemon vinaigrette swaths our Cracked Wheat Freekeh, herbs and mixed vegetables in this classic tabbouleh salad. High in amino acids and easily digestible protein, hemp seeds are a delicious, nutrient-packed addition that helps thicken the vinaigrette.
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
Ingredients
Makes 8 servings
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1 Cup Cracked Wheat Freekeh
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1 Cup Water
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1 Cup Flat-Leaf Italian Parsley, minced
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1/2 Cup Fresh Mint Leaves, minced
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1 Medium White Onion, minced
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2 Large Tomatoes, finely chopped
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2 Cucumbers, chopped
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5 Tablespoons Toasted Hemp Seeds, Shell-On
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Juice Of 2 Lemons
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1/4 Cup Olive Oil
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1 Teaspoon Kosher Sea Salt Flakes
Directions
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Place freekeh in large mixing bowl and cover with water. Let stand for 20 minutes or until tender and water is absorbed.
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Add parsley, mint, onion, tomatoes and cucumber to bowl.
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Place hemp seeds, lemon juice, olive oil and salt in blender. Blend on high until puréed, smooth and emulsified.
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Add vinaigrette to salad and mix well. Transfer to refrigerator to chill for at least 1 hour.