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Keto-Approved Hemp Seed Tabbouleh

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Traditional tabbouleh uses bulgar wheat or couscous, but this recipe has been altered for raw vegans and keto enthusiasts alike. Using hemp seeds, which are rich sources of omega-3 fatty acids and protein, this tabbouleh is herbaceous, filling, and packs a subtle zing from the lemon tahini dressing.

  • Prep Time: 10m
  • Total Time: 10m


For the Tabbouleh

  • 3 handfuls of cherry tomatoes, diced
  • 1 medium cucumber, diced
  • 1 large bunch flat-leaf parsley, chopped
  • 1 handful of mint, chopped
  • 1/2 c hemp seeds
  • 5 tbsp. extra virgin olive oil
  • 1 tbsp. freshly squeezed lemon juice
  • pinch of black pepper
  • pinch of sea salt

For the Tahini Dressing

  • 4 tbsp. raw tahini
  • 4 tbsp. filtered water
  • 2 tbsp. freshly squeezed lemon juice
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. sea salt
  • black pepper, to taste


For the Tabbouleh

  1. Add all of the ingredients to a large mixing bowl and toss well to combine. Adjust seasonings if needed. Set aside while you make the dressing.

For the Tahini Dressing

  1. Whisk all the ingredients together in a bowl and then drizzle the dressing over the tabbouleh.
  2. Toss to coat all the ingredients and then serve. Enjoy!