Delicious Living
  • 1 cucumber, unpeeled, diced into ½-inch pieces
  • 1 large shallot, minced
  • 1 cup diced tomatoes
  • ⅓ cup shelled, unsalted pistachios (optional)
  • ¾ cup raw, shelled hemp seeds
  • 1½ bunches fresh parsley, chopped
  • ⅓ cup chopped, fresh mint
  • ½ large head of cauliflower, cored and roughly chopped
  • Juice of 2 lemons
  • ½ teaspoon ground allspice
  • 1½ teaspoons sea salt
  • Pinch of ground black pepper
  • ⅓ cup cold-pressed olive oil

Herby Hemp & Cauliflower Rice Tabbouleh

Carsen Snyder | Delicious Living

Serve this herb-forward salad with hummus, falafel, labneh and olives, as part of a Mediterranean spread. It’s also delicious as a filling for lettuce wraps. For a more substantial meal, stir in cooked chickpeas.

  1. In a large bowl, combine cucumber, shallot, tomatoes, pistachios, hemp seeds, parsley and mint.
  2. Make cauliflower rice: When chopping the cauliflower, cut the florets and some of the stems into evenly sized pieces. Place cauliflower in food processor, and pulse until it resembles rice grains or bulgur wheat. Once chopped, stir cauliflower in tabbouleh mixture.
  3. Make dressing: In a small bowl, whisk together lemon juice, allspice, salt and pepper. Slowly add oil in a thin, steady stream, whisking continuously until emulsified. Pour dressing over tabbouleh and toss to coat; serve immediately.

PER SERVING (1 CUP): 223 cal, 17g fat (10g mono, 5g poly, 2g sat), 0mg chol, 455mg sodium, 11g carb (3g fiber, 2g sugars), 10g protein

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