Ingredients
Directions
Make the bulgur: Add the bulgur wheat and water to a small stovetop pot. Add a dash of salt, if desired. Heat on high until boiling then turn heat down to low and cover. Simmer for 10 minutes or until the water is absorbed. Remove from heat, keeping the lid on for 10 minutes then remove the lid and fluff with a fork. Set aside.
Make the dressing: Add the hemp seeds, lemon juice and salt, if using, to a blender (use the small cup if you have the option). Blend until combined. Since there isn’t much you most likely won’t get all of the hemp seeds to blend and that’s okay. It’s really meant to just mix the ingredients well and if it’s all blended then that’s a bonus! Set aside.
Make the salad: Add the bulgur, tomatoes, cucumber, parsley, mint, and green onion to a large mixing bowl. Pour the dressing over top. Mix well.
Add salt and pepper to taste, if desired.
Enjoy!
Chef's Notes
Substitutions
For the parsley and mint, use any combination of herbs you love. We used half parsley and half cilantro to make up the ¾ cup, but you could use all parsley, all cilantro or substitute another herb like chives or basil. For the mint (it’s delicious in this!), feel free to use another herb on hand like basil, dill or chives.
Gluten-free
Make the tabbouleh gluten free by substituting organic quinoa or millet for the bulgur wheat.
Prep Ahead
Make the bulgur ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Chop your vegetables ahead of time and store in an airtight container for up to 2 days before preparing this recipe. Note that the cucumbers will release some water. Drain them before making the recipe.
Storage
Store leftovers (if you have them) in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Make the bulgur: Add the bulgur wheat and water to a small stovetop pot. Add a dash of salt, if desired. Heat on high until boiling then turn heat down to low and cover. Simmer for 10 minutes or until the water is absorbed. Remove from heat, keeping the lid on for 10 minutes then remove the lid and fluff with a fork. Set aside.
Make the dressing: Add the hemp seeds, lemon juice and salt, if using, to a blender (use the small cup if you have the option). Blend until combined. Since there isn’t much you most likely won’t get all of the hemp seeds to blend and that’s okay. It’s really meant to just mix the ingredients well and if it’s all blended then that’s a bonus! Set aside.
Make the salad: Add the bulgur, tomatoes, cucumber, parsley, mint, and green onion to a large mixing bowl. Pour the dressing over top. Mix well.
Add salt and pepper to taste, if desired.
Enjoy!
