Paleo Tabbouleh

This photo is with hemp seeds - but pepitas are just as good!

I was never a big tabbouleh fan - I'm not sure why really, except that it just seemed to be too much parsley and too grain-y. (Traditionally the salad is largely bulgher.) But this recipe is not that way it all - this version is all fresh veggies with just a bit of grain crunch - though in this case the "grain" is some chopped up pepitas.

The recipe I modeled this version from is actually a nutiva recipe - I order my coconut oil from them because it is super cheap to get in a 1 gallon bucket. Their original recipe uses hemp seeds (no pepitas), but hempseeds are expensive. I did try the recipe with hempseeds initially (see photo) only to realize that I could really use any number of chopped nuts/seeds. And it turns out I LOVE tabbouleh! At least this version. You could certainly add more pepitas - but I like them as a small part of the overall salad.

Garlic chive blossoms

I also used some garlic chive blossoms instead of onion. These are all over the garden at the Northside homestead - and they are not actually related to the garlic plant (good for my garlic allergy) - and are more like chives. The blossoms taste like mild green onion, but with fun texture. I've been putting them in just about any fresh salad thing because they are so plentiful and pretty. Also they grow like crazy - I am going to bring some down to my house so they can be there for late in the season fresh onion-ness.

Paleo Tabbouleh
Huge bunch parsley (I used flat leaf cuz that's whats in my garden)
1/2 c chopped pepitas (or hemp seeds)
2 c cucumber, diced
1 c tomato, diced (use a nice sweet variety)
1/4 c red onion or garlic chive blossoms, diced
1/4 c fresh lemon juice
6 T olive oil
1 tsp sea salt

1. Mix parsley, pepitas, cucumbers, tomatoes and onion/chives in a bowl.
2. In a small bowl mix lemon juice, salt, and olive oil. Pour over tabbouleh. Serve!