This delicious and easy-to-make salad is similar to a traditional tabbouleh recipe, but this version is high in complete plant protein from the anti-inflammatory hemp seeds. The additional raw cauliflower and other veggies keep it light while the combination of parsley and mint make this salad super yummy and super healing. High in enzymes, chlorophyll, protein, and vitamins and minerals.
Superfood Protein Highlight: Hemp Seeds
Hemp has been cultivated for over 12,000 years around the globe and used as a food, fiber, textile, paper, and even fuel. Hemp is a well-balanced, complete vegan protein source that includes all of the essential amino acids. Not only is hemp one of the best veggie sources of protein, it’s easy for the body to digest and assimilate. Hemp also features plenty of other nutrients including abundant fiber, chlorophyll, vitamins, and omega 3 and 6 essential fatty acids.
GLO Protein Tabbouleh (raw, vegan, grain-free, gluten-free, high protein)
2 cups raw cauliflower, chopped very small in the food processor 1 cup raw hemp seeds 2 cups fresh parsley, without the stem 1/2–1 cup fresh mint leaves 1 cup cherry tomatoes (each tomato cut into thirds) 1 cup diced cucumbers 3 green onion stalks, thinly sliced 1–2 cloves raw garlic, finely minced 2 tablespoons raw hemp oil 1 fresh lemon, juiced
Use a food processor, with an “S” blade, to chop your cauliflower. You might need to do two batches if you have a small Cuisinart like I do. Place contents in a big bowl.
Use food processor to chop all your herbs until finely minced. Add to bowl.
Add the rest of the ingredients. Add sea salt to taste.
Mix well. Best when chilled for a few hours so flavors come together. Serve as a main dish, as a side, or on gluten-free crackers.
Use cooked or sprouted quinoa instead of raw cauliflower.