Unbelievably fresh-tasting minty Mediterranean parsley salad, made with fresh tomatoes and hemp seeds.
I can’t remember the first time I had Middle Eastern food. It was probably in Chicago, home to the world’s great cuisines. I do remember absolutely loving tabouli the first time I had it, and making it from Molly Katzen’s original Moosewood Cookbook. True tabouli uses cracked bulghur wheat, parsley, mint, lemon, olive oil, and tomatoes. Molly suggests chickpeas, grated carrot, diced green pepper, diced cucumber, crumbled feta, and olives as possible add-ins.
When I went gluten-free, I wondered how to renovate this recipe for my new eating plan, and came up with quinoa tabouli. Also excellent.
A while back I was going to lunch with a friend and didn’t have any lettuce, but I did have a big bunch of Italian flat-leaf parsley. So I made a version of this salad with mint from my garden and everyone raved about it. I had also tried a “paleo tabouli” at Whole Foods Market in Boulder than subbed hemp hearts for the grain.
If you end up buying parsley for a recipe and don’t use it all, try making this! You’ll be surprised at how zingy and fresh it tastes, and you can add tomatoes and cucumbers in really any ratio and it still works.
So here’s my new version, since we are eating more paleo these days. Migraine peeps, you’ll be substituting white vinegar for the lemon juice until you can test lemons for yourself.