Tomatoless and Wheatless Tabbouleh (Parsley Salad) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I love tomatoes, but unfortunately, they don't love me, I break out into eczema if I eat them. So whenever I am at a Middle Eastern restaurant chowing down on Falafels I am wistfully looking over at the tabbouleh wishing I could have some of those fresh greens. (At heart, I am not a very good cook - this must have been a fluke) This recipe below not only has no tomoatoes, but no wheat as well, another one of my allergies. (Sometimes I feel as if I am falling apart. :)). Ingredients:
1 bunch fresh parsley |
1 red pepper |
2 tablespoons hemp seeds |
2 tablespoons pine nuts |
1 lemon, juice of |
1 tablespoon extra virgin olive oil |
3 tablespoons capers |
Directions:
1. Chop up the parsley either by hand or processor (I actually used kichen shears, next time will try the processor)and put into bowl.
2. Add juice of the one lemon - you may even use two. Try to get fresh lemons instead of the bottled kind, the extra zing is great.
3. Add the 1 TB Olive Oil. I always try to get away the least amount of oil. You may want to add a bit more if your parsley bunch is quite large. However, stir it up first, as a little oil goes a long way.
4. Cut up the pepper, add it inches.
5. Add Hemp seeds, pine nuts and capers. The capers give it a nice saltyness, no need to add any salt.
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