Tabbouleh is an arab dish usually made with bulgur that has become a popular ethnic food in Western cultures. To make this recipe gluten free I have replaced the bulgur with raw hemp seeds.

Technically, hemp “seeds” are not really seeds at all, they are actually a fruit. They taste a little bit like pine nuts with an slight milder flavour. Hemp seeds are an incredible vegan source of easily digested protein, they contain contain all 10 essential amino acids and an especially beneficial type of omega-6 fat called GLA (gamma linolenic acid). Hemp seeds are also rich in minerals including zinc, calcium, phosphorous, magnesium and iron.


1 cup of raw hemp seeds

1 cup of cherry tomatoes

1 cucumber diced

2 spring onions

1 cup chopped parsley

1 cup of  chopped mint

2 tablespoons of raisins

4 tablespoons of pomegranate arils

2 tablespoons of lemon juice

1/4 cup of extra virgin olive oil

1 teaspoon of bahārāt spice mix (optional)

Salt and pepper to taste

In a bowl dress the hemp seed with 2 tablespoons of olive oil, 1 tablespoon of lemon juice and a pinch of himalayan salt. Toss well to coat the seeds. Add the herbs and the vegetables, 2 more tablespoons of olive, 1 tablespoon of lemon juice and the optional bahārāt spice mix to the bowl. Toss everything together and rectify seasoning. Garnish with raisins and pomegranate arils and serve.

Bon appetit! ♡





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