Grain-free Tabbouleh with Chickpeas

August 24, 2012 by Leanne Vogel November 9, 2017

Grain-free tabbouleh that uses cauliflower in place of grains and pumps up the protein content with hemp seeds and chickpeas.

Ingredients

Salad

• 1 small head organic cauliflower, pulsed in food processor to yield 3 cups
• 2 cups cooked chickpeas
• ½ cup hemp seeds
• 1 cup packed fresh curly parsley, thick stems removed and minced
• ½ cup packed fresh cilantro, thick stems removed and minced
• 1 cup chopped tomatoes, about 3 medium tomatoes
• 5 large green onions, chopped

Dressing

• ½ cup lemon juice
• 2 tablespoon extra-virgin olive oil
• 2 garlic cloves
• ¼ teaspoon sea salt
• freshly ground pepper, to taste

Instructions

1. Break up cauliflower into small florets. Place in food processor and pulse until broken down to the size of couscous. Place in a large bowl.
2. Place all other salad ingredients in with the cauliflower. Set aside.
3. Combine dressing ingredients in a blender and blend until smooth. Pour over the veggies, adjust salt and pepper to taste.

Nutrition Information Per Serving