This grain-free version is a tasty change of pace to traditional tabbouleh made with bulgar. Hemp are tiny cream-and-green-coloured seeds that look a little like a round sesame seed. They have a mild flavour and an amazing creamy texture, which is delicious in salads like this.

Prep time: 15 minutes

SERVES

Four

INGREDIENTS

For the salad

  • 165g cooked chickpeas
  • 20g flat-leaf parsley leaves
  • 20g fresh mint leaves
  • 45g toasted pine nuts
  • 45g hemp seeds
  • 1 small red onion, sliced
  • Grated zest of 1 organic lemon
  • 4-5 medium heirloom tomatoes (about 700g) in different colours
  • Cold-pressed olive oil, for serving
  • Flaky sea salt, for serving

For the dressing

  • 2 tbsp cold-pressed olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 garlic clove, minced
  • ½ tsp raw honey or pure maple syrup
  • Pinch of fine sea salt

METHOD

  1. In a food processor, pulse the chickpeas until grain-size. Put them in a large bowl. Finely chop the parsley and mint leaves, and add the herbs to the chickpeas.
  2. Add the pine nuts, hemp seeds, sliced onion, and lemon zest to the chickpea mixture.
  3. Make the dressing by whisking the olive oil, lemon juice, garlic, honey, and salt together in a small bowl. Pour this over the salad, tossing to combine.
  4. Slice the tomatoes into thick steaks and arrange them on individual plates.
  5. Drizzle with a little olive oil and sprinkle with flaky salt. Spoon the tabbouleh salad over the tomatoes, and serve.

Source:  https://www.telegraph.co.uk/recipes/0/hemp-tabbouleh-recipe/